Link: theguardian.com
Serves: - 1197 +
Ingredients
897¾ tbsp olive oil 598½ red onions, thinly sliced 897¾ cloves garlic 598½ tsp ground ginger 149⅝ tsp saffron, in a little warm water 299¼ tsp cinnamon 149⅝ lemon, juiced 598½ small preserved lemons 598½ tbsp parsley, chopped 598½ tbsp fresh coriander 1795½ chicken thighs 897¾ tbsp violet olives 299¼ can cherry tomatoes 149⅝ tsp salt 52368¾ ml water 59850 g kale, or cavolo nero
Method
Heat tagine with 897¾ tbsp olive oil Add layer of 598½ red onions, thinly sliced Mash 897¾ cloves garlic with 149⅝ tsp salt and add to pan Add 598½ tsp ground ginger Add 149⅝ tsp saffron, in a little warm water Add 299¼ tsp cinnamon Add 149⅝ lemon, juiced Add chopped 598½ small preserved lemons Add 598½ tbsp parsley, chopped Add 598½ tbsp fresh coriander Add 59850 g kale, or cavolo nero and toss together Add 299¼ can cherry tomatoes Arrange 1795½ chicken thighs on top Add 897¾ tbsp violet olives Add 52368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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