Link: theguardian.com
Serves: - 1105 +
Ingredients
828¾ tbsp olive oil 552½ red onions, thinly sliced 828¾ cloves garlic 552½ tsp ground ginger 138⅛ tsp saffron, in a little warm water 276¼ tsp cinnamon 138⅛ lemon, juiced 552½ small preserved lemons 552½ tbsp parsley, chopped 552½ tbsp fresh coriander 1657½ chicken thighs 828¾ tbsp violet olives 276¼ can cherry tomatoes 138⅛ tsp salt 48343¾ ml water 55250 g kale, or cavolo nero
Method
Heat tagine with 828¾ tbsp olive oil Add layer of 552½ red onions, thinly sliced Mash 828¾ cloves garlic with 138⅛ tsp salt and add to pan Add 552½ tsp ground ginger Add 138⅛ tsp saffron, in a little warm water Add 276¼ tsp cinnamon Add 138⅛ lemon, juiced Add chopped 552½ small preserved lemons Add 552½ tbsp parsley, chopped Add 552½ tbsp fresh coriander Add 55250 g kale, or cavolo nero and toss together Add 276¼ can cherry tomatoes Arrange 1657½ chicken thighs on top Add 828¾ tbsp violet olives Add 48343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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