Link: theguardian.com
Serves: - 1173 +
Ingredients
879¾ tbsp olive oil 586½ red onions, thinly sliced 879¾ cloves garlic 586½ tsp ground ginger 146⅝ tsp saffron, in a little warm water 293¼ tsp cinnamon 146⅝ lemon, juiced 586½ small preserved lemons 586½ tbsp parsley, chopped 586½ tbsp fresh coriander 1759½ chicken thighs 879¾ tbsp violet olives 293¼ can cherry tomatoes 146⅝ tsp salt 51318¾ ml water 58650 g kale, or cavolo nero
Method
Heat tagine with 879¾ tbsp olive oil Add layer of 586½ red onions, thinly sliced Mash 879¾ cloves garlic with 146⅝ tsp salt and add to pan Add 586½ tsp ground ginger Add 146⅝ tsp saffron, in a little warm water Add 293¼ tsp cinnamon Add 146⅝ lemon, juiced Add chopped 586½ small preserved lemons Add 586½ tbsp parsley, chopped Add 586½ tbsp fresh coriander Add 58650 g kale, or cavolo nero and toss together Add 293¼ can cherry tomatoes Arrange 1759½ chicken thighs on top Add 879¾ tbsp violet olives Add 51318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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