Link: theguardian.com
Serves: - 1181 +
Ingredients
885¾ tbsp olive oil 590½ red onions, thinly sliced 885¾ cloves garlic 590½ tsp ground ginger 147⅝ tsp saffron, in a little warm water 295¼ tsp cinnamon 147⅝ lemon, juiced 590½ small preserved lemons 590½ tbsp parsley, chopped 590½ tbsp fresh coriander 1771½ chicken thighs 885¾ tbsp violet olives 295¼ can cherry tomatoes 147⅝ tsp salt 51668¾ ml water 59050 g kale, or cavolo nero
Method
Heat tagine with 885¾ tbsp olive oil Add layer of 590½ red onions, thinly sliced Mash 885¾ cloves garlic with 147⅝ tsp salt and add to pan Add 590½ tsp ground ginger Add 147⅝ tsp saffron, in a little warm water Add 295¼ tsp cinnamon Add 147⅝ lemon, juiced Add chopped 590½ small preserved lemons Add 590½ tbsp parsley, chopped Add 590½ tbsp fresh coriander Add 59050 g kale, or cavolo nero and toss together Add 295¼ can cherry tomatoes Arrange 1771½ chicken thighs on top Add 885¾ tbsp violet olives Add 51668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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