Link: theguardian.com
Serves: - 1129 +
Ingredients
846¾ tbsp olive oil 564½ red onions, thinly sliced 846¾ cloves garlic 564½ tsp ground ginger 141⅛ tsp saffron, in a little warm water 282¼ tsp cinnamon 141⅛ lemon, juiced 564½ small preserved lemons 564½ tbsp parsley, chopped 564½ tbsp fresh coriander 1693½ chicken thighs 846¾ tbsp violet olives 282¼ can cherry tomatoes 141⅛ tsp salt 49393¾ ml water 56450 g kale, or cavolo nero
Method
Heat tagine with 846¾ tbsp olive oil Add layer of 564½ red onions, thinly sliced Mash 846¾ cloves garlic with 141⅛ tsp salt and add to pan Add 564½ tsp ground ginger Add 141⅛ tsp saffron, in a little warm water Add 282¼ tsp cinnamon Add 141⅛ lemon, juiced Add chopped 564½ small preserved lemons Add 564½ tbsp parsley, chopped Add 564½ tbsp fresh coriander Add 56450 g kale, or cavolo nero and toss together Add 282¼ can cherry tomatoes Arrange 1693½ chicken thighs on top Add 846¾ tbsp violet olives Add 49393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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