Link: theguardian.com
Serves: - 1189 +
Ingredients
891¾ tbsp olive oil 594½ red onions, thinly sliced 891¾ cloves garlic 594½ tsp ground ginger 148⅝ tsp saffron, in a little warm water 297¼ tsp cinnamon 148⅝ lemon, juiced 594½ small preserved lemons 594½ tbsp parsley, chopped 594½ tbsp fresh coriander 1783½ chicken thighs 891¾ tbsp violet olives 297¼ can cherry tomatoes 148⅝ tsp salt 52018¾ ml water 59450 g kale, or cavolo nero
Method
Heat tagine with 891¾ tbsp olive oil Add layer of 594½ red onions, thinly sliced Mash 891¾ cloves garlic with 148⅝ tsp salt and add to pan Add 594½ tsp ground ginger Add 148⅝ tsp saffron, in a little warm water Add 297¼ tsp cinnamon Add 148⅝ lemon, juiced Add chopped 594½ small preserved lemons Add 594½ tbsp parsley, chopped Add 594½ tbsp fresh coriander Add 59450 g kale, or cavolo nero and toss together Add 297¼ can cherry tomatoes Arrange 1783½ chicken thighs on top Add 891¾ tbsp violet olives Add 52018¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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