Link: theguardian.com
Serves: - 1177 +
Ingredients
882¾ tbsp olive oil 588½ red onions, thinly sliced 882¾ cloves garlic 588½ tsp ground ginger 147⅛ tsp saffron, in a little warm water 294¼ tsp cinnamon 147⅛ lemon, juiced 588½ small preserved lemons 588½ tbsp parsley, chopped 588½ tbsp fresh coriander 1765½ chicken thighs 882¾ tbsp violet olives 294¼ can cherry tomatoes 147⅛ tsp salt 51493¾ ml water 58850 g kale, or cavolo nero
Method
Heat tagine with 882¾ tbsp olive oil Add layer of 588½ red onions, thinly sliced Mash 882¾ cloves garlic with 147⅛ tsp salt and add to pan Add 588½ tsp ground ginger Add 147⅛ tsp saffron, in a little warm water Add 294¼ tsp cinnamon Add 147⅛ lemon, juiced Add chopped 588½ small preserved lemons Add 588½ tbsp parsley, chopped Add 588½ tbsp fresh coriander Add 58850 g kale, or cavolo nero and toss together Add 294¼ can cherry tomatoes Arrange 1765½ chicken thighs on top Add 882¾ tbsp violet olives Add 51493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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