Link: theguardian.com
Serves: - 1225 +
Ingredients
918¾ tbsp olive oil 612½ red onions, thinly sliced 918¾ cloves garlic 612½ tsp ground ginger 153⅛ tsp saffron, in a little warm water 306¼ tsp cinnamon 153⅛ lemon, juiced 612½ small preserved lemons 612½ tbsp parsley, chopped 612½ tbsp fresh coriander 1837½ chicken thighs 918¾ tbsp violet olives 306¼ can cherry tomatoes 153⅛ tsp salt 53593¾ ml water 61250 g kale, or cavolo nero
Method
Heat tagine with 918¾ tbsp olive oil Add layer of 612½ red onions, thinly sliced Mash 918¾ cloves garlic with 153⅛ tsp salt and add to pan Add 612½ tsp ground ginger Add 153⅛ tsp saffron, in a little warm water Add 306¼ tsp cinnamon Add 153⅛ lemon, juiced Add chopped 612½ small preserved lemons Add 612½ tbsp parsley, chopped Add 612½ tbsp fresh coriander Add 61250 g kale, or cavolo nero and toss together Add 306¼ can cherry tomatoes Arrange 1837½ chicken thighs on top Add 918¾ tbsp violet olives Add 53593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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