Link: theguardian.com
Serves: - 1149 +
Ingredients
861¾ tbsp olive oil 574½ red onions, thinly sliced 861¾ cloves garlic 574½ tsp ground ginger 143⅝ tsp saffron, in a little warm water 287¼ tsp cinnamon 143⅝ lemon, juiced 574½ small preserved lemons 574½ tbsp parsley, chopped 574½ tbsp fresh coriander 1723½ chicken thighs 861¾ tbsp violet olives 287¼ can cherry tomatoes 143⅝ tsp salt 50268¾ ml water 57450 g kale, or cavolo nero
Method
Heat tagine with 861¾ tbsp olive oil Add layer of 574½ red onions, thinly sliced Mash 861¾ cloves garlic with 143⅝ tsp salt and add to pan Add 574½ tsp ground ginger Add 143⅝ tsp saffron, in a little warm water Add 287¼ tsp cinnamon Add 143⅝ lemon, juiced Add chopped 574½ small preserved lemons Add 574½ tbsp parsley, chopped Add 574½ tbsp fresh coriander Add 57450 g kale, or cavolo nero and toss together Add 287¼ can cherry tomatoes Arrange 1723½ chicken thighs on top Add 861¾ tbsp violet olives Add 50268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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