Link: theguardian.com
Serves: - 1155 +
Ingredients
866¼ tbsp olive oil 577½ red onions, thinly sliced 866¼ cloves garlic 577½ tsp ground ginger 144⅜ tsp saffron, in a little warm water 288¾ tsp cinnamon 144⅜ lemon, juiced 577½ small preserved lemons 577½ tbsp parsley, chopped 577½ tbsp fresh coriander 1732½ chicken thighs 866¼ tbsp violet olives 288¾ can cherry tomatoes 144⅜ tsp salt 50531¼ ml water 57750 g kale, or cavolo nero
Method
Heat tagine with 866¼ tbsp olive oil Add layer of 577½ red onions, thinly sliced Mash 866¼ cloves garlic with 144⅜ tsp salt and add to pan Add 577½ tsp ground ginger Add 144⅜ tsp saffron, in a little warm water Add 288¾ tsp cinnamon Add 144⅜ lemon, juiced Add chopped 577½ small preserved lemons Add 577½ tbsp parsley, chopped Add 577½ tbsp fresh coriander Add 57750 g kale, or cavolo nero and toss together Add 288¾ can cherry tomatoes Arrange 1732½ chicken thighs on top Add 866¼ tbsp violet olives Add 50531¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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