Link: theguardian.com
Serves: - 1113 +
Ingredients
834¾ tbsp olive oil 556½ red onions, thinly sliced 834¾ cloves garlic 556½ tsp ground ginger 139⅛ tsp saffron, in a little warm water 278¼ tsp cinnamon 139⅛ lemon, juiced 556½ small preserved lemons 556½ tbsp parsley, chopped 556½ tbsp fresh coriander 1669½ chicken thighs 834¾ tbsp violet olives 278¼ can cherry tomatoes 139⅛ tsp salt 48693¾ ml water 55650 g kale, or cavolo nero
Method
Heat tagine with 834¾ tbsp olive oil Add layer of 556½ red onions, thinly sliced Mash 834¾ cloves garlic with 139⅛ tsp salt and add to pan Add 556½ tsp ground ginger Add 139⅛ tsp saffron, in a little warm water Add 278¼ tsp cinnamon Add 139⅛ lemon, juiced Add chopped 556½ small preserved lemons Add 556½ tbsp parsley, chopped Add 556½ tbsp fresh coriander Add 55650 g kale, or cavolo nero and toss together Add 278¼ can cherry tomatoes Arrange 1669½ chicken thighs on top Add 834¾ tbsp violet olives Add 48693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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