Link: theguardian.com
Serves: - 1109 +
Ingredients
831¾ tbsp olive oil 554½ red onions, thinly sliced 831¾ cloves garlic 554½ tsp ground ginger 138⅝ tsp saffron, in a little warm water 277¼ tsp cinnamon 138⅝ lemon, juiced 554½ small preserved lemons 554½ tbsp parsley, chopped 554½ tbsp fresh coriander 1663½ chicken thighs 831¾ tbsp violet olives 277¼ can cherry tomatoes 138⅝ tsp salt 48518¾ ml water 55450 g kale, or cavolo nero
Method
Heat tagine with 831¾ tbsp olive oil Add layer of 554½ red onions, thinly sliced Mash 831¾ cloves garlic with 138⅝ tsp salt and add to pan Add 554½ tsp ground ginger Add 138⅝ tsp saffron, in a little warm water Add 277¼ tsp cinnamon Add 138⅝ lemon, juiced Add chopped 554½ small preserved lemons Add 554½ tbsp parsley, chopped Add 554½ tbsp fresh coriander Add 55450 g kale, or cavolo nero and toss together Add 277¼ can cherry tomatoes Arrange 1663½ chicken thighs on top Add 831¾ tbsp violet olives Add 48518¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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