Link: theguardian.com
Serves: - 1217 +
Ingredients
912¾ tbsp olive oil 608½ red onions, thinly sliced 912¾ cloves garlic 608½ tsp ground ginger 152⅛ tsp saffron, in a little warm water 304¼ tsp cinnamon 152⅛ lemon, juiced 608½ small preserved lemons 608½ tbsp parsley, chopped 608½ tbsp fresh coriander 1825½ chicken thighs 912¾ tbsp violet olives 304¼ can cherry tomatoes 152⅛ tsp salt 53243¾ ml water 60850 g kale, or cavolo nero
Method
Heat tagine with 912¾ tbsp olive oil Add layer of 608½ red onions, thinly sliced Mash 912¾ cloves garlic with 152⅛ tsp salt and add to pan Add 608½ tsp ground ginger Add 152⅛ tsp saffron, in a little warm water Add 304¼ tsp cinnamon Add 152⅛ lemon, juiced Add chopped 608½ small preserved lemons Add 608½ tbsp parsley, chopped Add 608½ tbsp fresh coriander Add 60850 g kale, or cavolo nero and toss together Add 304¼ can cherry tomatoes Arrange 1825½ chicken thighs on top Add 912¾ tbsp violet olives Add 53243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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