Link: theguardian.com
Serves: - 1229 +
Ingredients
921¾ tbsp olive oil 614½ red onions, thinly sliced 921¾ cloves garlic 614½ tsp ground ginger 153⅝ tsp saffron, in a little warm water 307¼ tsp cinnamon 153⅝ lemon, juiced 614½ small preserved lemons 614½ tbsp parsley, chopped 614½ tbsp fresh coriander 1843½ chicken thighs 921¾ tbsp violet olives 307¼ can cherry tomatoes 153⅝ tsp salt 53768¾ ml water 61450 g kale, or cavolo nero
Method
Heat tagine with 921¾ tbsp olive oil Add layer of 614½ red onions, thinly sliced Mash 921¾ cloves garlic with 153⅝ tsp salt and add to pan Add 614½ tsp ground ginger Add 153⅝ tsp saffron, in a little warm water Add 307¼ tsp cinnamon Add 153⅝ lemon, juiced Add chopped 614½ small preserved lemons Add 614½ tbsp parsley, chopped Add 614½ tbsp fresh coriander Add 61450 g kale, or cavolo nero and toss together Add 307¼ can cherry tomatoes Arrange 1843½ chicken thighs on top Add 921¾ tbsp violet olives Add 53768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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