Link: theguardian.com
Serves: - 1209 +
Ingredients
906¾ tbsp olive oil 604½ red onions, thinly sliced 906¾ cloves garlic 604½ tsp ground ginger 151⅛ tsp saffron, in a little warm water 302¼ tsp cinnamon 151⅛ lemon, juiced 604½ small preserved lemons 604½ tbsp parsley, chopped 604½ tbsp fresh coriander 1813½ chicken thighs 906¾ tbsp violet olives 302¼ can cherry tomatoes 151⅛ tsp salt 52893¾ ml water 60450 g kale, or cavolo nero
Method
Heat tagine with 906¾ tbsp olive oil Add layer of 604½ red onions, thinly sliced Mash 906¾ cloves garlic with 151⅛ tsp salt and add to pan Add 604½ tsp ground ginger Add 151⅛ tsp saffron, in a little warm water Add 302¼ tsp cinnamon Add 151⅛ lemon, juiced Add chopped 604½ small preserved lemons Add 604½ tbsp parsley, chopped Add 604½ tbsp fresh coriander Add 60450 g kale, or cavolo nero and toss together Add 302¼ can cherry tomatoes Arrange 1813½ chicken thighs on top Add 906¾ tbsp violet olives Add 52893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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