Link: theguardian.com
Serves: - 1117 +
Ingredients
837¾ tbsp olive oil 558½ red onions, thinly sliced 837¾ cloves garlic 558½ tsp ground ginger 139⅝ tsp saffron, in a little warm water 279¼ tsp cinnamon 139⅝ lemon, juiced 558½ small preserved lemons 558½ tbsp parsley, chopped 558½ tbsp fresh coriander 1675½ chicken thighs 837¾ tbsp violet olives 279¼ can cherry tomatoes 139⅝ tsp salt 48868¾ ml water 55850 g kale, or cavolo nero
Method
Heat tagine with 837¾ tbsp olive oil Add layer of 558½ red onions, thinly sliced Mash 837¾ cloves garlic with 139⅝ tsp salt and add to pan Add 558½ tsp ground ginger Add 139⅝ tsp saffron, in a little warm water Add 279¼ tsp cinnamon Add 139⅝ lemon, juiced Add chopped 558½ small preserved lemons Add 558½ tbsp parsley, chopped Add 558½ tbsp fresh coriander Add 55850 g kale, or cavolo nero and toss together Add 279¼ can cherry tomatoes Arrange 1675½ chicken thighs on top Add 837¾ tbsp violet olives Add 48868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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