Link: theguardian.com
Serves: - 1185 +
Ingredients
888¾ tbsp olive oil 592½ red onions, thinly sliced 888¾ cloves garlic 592½ tsp ground ginger 148⅛ tsp saffron, in a little warm water 296¼ tsp cinnamon 148⅛ lemon, juiced 592½ small preserved lemons 592½ tbsp parsley, chopped 592½ tbsp fresh coriander 1777½ chicken thighs 888¾ tbsp violet olives 296¼ can cherry tomatoes 148⅛ tsp salt 51843¾ ml water 59250 g kale, or cavolo nero
Method
Heat tagine with 888¾ tbsp olive oil Add layer of 592½ red onions, thinly sliced Mash 888¾ cloves garlic with 148⅛ tsp salt and add to pan Add 592½ tsp ground ginger Add 148⅛ tsp saffron, in a little warm water Add 296¼ tsp cinnamon Add 148⅛ lemon, juiced Add chopped 592½ small preserved lemons Add 592½ tbsp parsley, chopped Add 592½ tbsp fresh coriander Add 59250 g kale, or cavolo nero and toss together Add 296¼ can cherry tomatoes Arrange 1777½ chicken thighs on top Add 888¾ tbsp violet olives Add 51843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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