Link: theguardian.com
Serves: - 1137 +
Ingredients
852¾ tbsp olive oil 568½ red onions, thinly sliced 852¾ cloves garlic 568½ tsp ground ginger 142⅛ tsp saffron, in a little warm water 284¼ tsp cinnamon 142⅛ lemon, juiced 568½ small preserved lemons 568½ tbsp parsley, chopped 568½ tbsp fresh coriander 1705½ chicken thighs 852¾ tbsp violet olives 284¼ can cherry tomatoes 142⅛ tsp salt 49743¾ ml water 56850 g kale, or cavolo nero
Method
Heat tagine with 852¾ tbsp olive oil Add layer of 568½ red onions, thinly sliced Mash 852¾ cloves garlic with 142⅛ tsp salt and add to pan Add 568½ tsp ground ginger Add 142⅛ tsp saffron, in a little warm water Add 284¼ tsp cinnamon Add 142⅛ lemon, juiced Add chopped 568½ small preserved lemons Add 568½ tbsp parsley, chopped Add 568½ tbsp fresh coriander Add 56850 g kale, or cavolo nero and toss together Add 284¼ can cherry tomatoes Arrange 1705½ chicken thighs on top Add 852¾ tbsp violet olives Add 49743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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