Link: theguardian.com
Serves: - 1233 +
Ingredients
924¾ tbsp olive oil 616½ red onions, thinly sliced 924¾ cloves garlic 616½ tsp ground ginger 154⅛ tsp saffron, in a little warm water 308¼ tsp cinnamon 154⅛ lemon, juiced 616½ small preserved lemons 616½ tbsp parsley, chopped 616½ tbsp fresh coriander 1849½ chicken thighs 924¾ tbsp violet olives 308¼ can cherry tomatoes 154⅛ tsp salt 53943¾ ml water 61650 g kale, or cavolo nero
Method
Heat tagine with 924¾ tbsp olive oil Add layer of 616½ red onions, thinly sliced Mash 924¾ cloves garlic with 154⅛ tsp salt and add to pan Add 616½ tsp ground ginger Add 154⅛ tsp saffron, in a little warm water Add 308¼ tsp cinnamon Add 154⅛ lemon, juiced Add chopped 616½ small preserved lemons Add 616½ tbsp parsley, chopped Add 616½ tbsp fresh coriander Add 61650 g kale, or cavolo nero and toss together Add 308¼ can cherry tomatoes Arrange 1849½ chicken thighs on top Add 924¾ tbsp violet olives Add 53943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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