Link: theguardian.com
Serves: - 1145 +
Ingredients
858¾ tbsp olive oil 572½ red onions, thinly sliced 858¾ cloves garlic 572½ tsp ground ginger 143⅛ tsp saffron, in a little warm water 286¼ tsp cinnamon 143⅛ lemon, juiced 572½ small preserved lemons 572½ tbsp parsley, chopped 572½ tbsp fresh coriander 1717½ chicken thighs 858¾ tbsp violet olives 286¼ can cherry tomatoes 143⅛ tsp salt 50093¾ ml water 57250 g kale, or cavolo nero
Method
Heat tagine with 858¾ tbsp olive oil Add layer of 572½ red onions, thinly sliced Mash 858¾ cloves garlic with 143⅛ tsp salt and add to pan Add 572½ tsp ground ginger Add 143⅛ tsp saffron, in a little warm water Add 286¼ tsp cinnamon Add 143⅛ lemon, juiced Add chopped 572½ small preserved lemons Add 572½ tbsp parsley, chopped Add 572½ tbsp fresh coriander Add 57250 g kale, or cavolo nero and toss together Add 286¼ can cherry tomatoes Arrange 1717½ chicken thighs on top Add 858¾ tbsp violet olives Add 50093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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