Link: theguardian.com
Serves: - 1157 +
Ingredients
867¾ tbsp olive oil 578½ red onions, thinly sliced 867¾ cloves garlic 578½ tsp ground ginger 144⅝ tsp saffron, in a little warm water 289¼ tsp cinnamon 144⅝ lemon, juiced 578½ small preserved lemons 578½ tbsp parsley, chopped 578½ tbsp fresh coriander 1735½ chicken thighs 867¾ tbsp violet olives 289¼ can cherry tomatoes 144⅝ tsp salt 50618¾ ml water 57850 g kale, or cavolo nero
Method
Heat tagine with 867¾ tbsp olive oil Add layer of 578½ red onions, thinly sliced Mash 867¾ cloves garlic with 144⅝ tsp salt and add to pan Add 578½ tsp ground ginger Add 144⅝ tsp saffron, in a little warm water Add 289¼ tsp cinnamon Add 144⅝ lemon, juiced Add chopped 578½ small preserved lemons Add 578½ tbsp parsley, chopped Add 578½ tbsp fresh coriander Add 57850 g kale, or cavolo nero and toss together Add 289¼ can cherry tomatoes Arrange 1735½ chicken thighs on top Add 867¾ tbsp violet olives Add 50618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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