Link: theguardian.com
Serves: - 1205 +
Ingredients
903¾ tbsp olive oil 602½ red onions, thinly sliced 903¾ cloves garlic 602½ tsp ground ginger 150⅝ tsp saffron, in a little warm water 301¼ tsp cinnamon 150⅝ lemon, juiced 602½ small preserved lemons 602½ tbsp parsley, chopped 602½ tbsp fresh coriander 1807½ chicken thighs 903¾ tbsp violet olives 301¼ can cherry tomatoes 150⅝ tsp salt 52718¾ ml water 60250 g kale, or cavolo nero
Method
Heat tagine with 903¾ tbsp olive oil Add layer of 602½ red onions, thinly sliced Mash 903¾ cloves garlic with 150⅝ tsp salt and add to pan Add 602½ tsp ground ginger Add 150⅝ tsp saffron, in a little warm water Add 301¼ tsp cinnamon Add 150⅝ lemon, juiced Add chopped 602½ small preserved lemons Add 602½ tbsp parsley, chopped Add 602½ tbsp fresh coriander Add 60250 g kale, or cavolo nero and toss together Add 301¼ can cherry tomatoes Arrange 1807½ chicken thighs on top Add 903¾ tbsp violet olives Add 52718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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