Link: theguardian.com
Serves: - 1193 +
Ingredients
894¾ tbsp olive oil 596½ red onions, thinly sliced 894¾ cloves garlic 596½ tsp ground ginger 149⅛ tsp saffron, in a little warm water 298¼ tsp cinnamon 149⅛ lemon, juiced 596½ small preserved lemons 596½ tbsp parsley, chopped 596½ tbsp fresh coriander 1789½ chicken thighs 894¾ tbsp violet olives 298¼ can cherry tomatoes 149⅛ tsp salt 52193¾ ml water 59650 g kale, or cavolo nero
Method
Heat tagine with 894¾ tbsp olive oil Add layer of 596½ red onions, thinly sliced Mash 894¾ cloves garlic with 149⅛ tsp salt and add to pan Add 596½ tsp ground ginger Add 149⅛ tsp saffron, in a little warm water Add 298¼ tsp cinnamon Add 149⅛ lemon, juiced Add chopped 596½ small preserved lemons Add 596½ tbsp parsley, chopped Add 596½ tbsp fresh coriander Add 59650 g kale, or cavolo nero and toss together Add 298¼ can cherry tomatoes Arrange 1789½ chicken thighs on top Add 894¾ tbsp violet olives Add 52193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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