Link: theguardian.com
Serves: - 1221 +
Ingredients
915¾ tbsp olive oil 610½ red onions, thinly sliced 915¾ cloves garlic 610½ tsp ground ginger 152⅝ tsp saffron, in a little warm water 305¼ tsp cinnamon 152⅝ lemon, juiced 610½ small preserved lemons 610½ tbsp parsley, chopped 610½ tbsp fresh coriander 1831½ chicken thighs 915¾ tbsp violet olives 305¼ can cherry tomatoes 152⅝ tsp salt 53418¾ ml water 61050 g kale, or cavolo nero
Method
Heat tagine with 915¾ tbsp olive oil Add layer of 610½ red onions, thinly sliced Mash 915¾ cloves garlic with 152⅝ tsp salt and add to pan Add 610½ tsp ground ginger Add 152⅝ tsp saffron, in a little warm water Add 305¼ tsp cinnamon Add 152⅝ lemon, juiced Add chopped 610½ small preserved lemons Add 610½ tbsp parsley, chopped Add 610½ tbsp fresh coriander Add 61050 g kale, or cavolo nero and toss together Add 305¼ can cherry tomatoes Arrange 1831½ chicken thighs on top Add 915¾ tbsp violet olives Add 53418¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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