Link: theguardian.com
Serves: - 1101 +
Ingredients
825¾ tbsp olive oil 550½ red onions, thinly sliced 825¾ cloves garlic 550½ tsp ground ginger 137⅝ tsp saffron, in a little warm water 275¼ tsp cinnamon 137⅝ lemon, juiced 550½ small preserved lemons 550½ tbsp parsley, chopped 550½ tbsp fresh coriander 1651½ chicken thighs 825¾ tbsp violet olives 275¼ can cherry tomatoes 137⅝ tsp salt 48168¾ ml water 55050 g kale, or cavolo nero
Method
Heat tagine with 825¾ tbsp olive oil Add layer of 550½ red onions, thinly sliced Mash 825¾ cloves garlic with 137⅝ tsp salt and add to pan Add 550½ tsp ground ginger Add 137⅝ tsp saffron, in a little warm water Add 275¼ tsp cinnamon Add 137⅝ lemon, juiced Add chopped 550½ small preserved lemons Add 550½ tbsp parsley, chopped Add 550½ tbsp fresh coriander Add 55050 g kale, or cavolo nero and toss together Add 275¼ can cherry tomatoes Arrange 1651½ chicken thighs on top Add 825¾ tbsp violet olives Add 48168¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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