Link: theguardian.com
Serves: - 1241 +
Ingredients
930¾ tbsp olive oil 620½ red onions, thinly sliced 930¾ cloves garlic 620½ tsp ground ginger 155⅛ tsp saffron, in a little warm water 310¼ tsp cinnamon 155⅛ lemon, juiced 620½ small preserved lemons 620½ tbsp parsley, chopped 620½ tbsp fresh coriander 1861½ chicken thighs 930¾ tbsp violet olives 310¼ can cherry tomatoes 155⅛ tsp salt 54293¾ ml water 62050 g kale, or cavolo nero
Method
Heat tagine with 930¾ tbsp olive oil Add layer of 620½ red onions, thinly sliced Mash 930¾ cloves garlic with 155⅛ tsp salt and add to pan Add 620½ tsp ground ginger Add 155⅛ tsp saffron, in a little warm water Add 310¼ tsp cinnamon Add 155⅛ lemon, juiced Add chopped 620½ small preserved lemons Add 620½ tbsp parsley, chopped Add 620½ tbsp fresh coriander Add 62050 g kale, or cavolo nero and toss together Add 310¼ can cherry tomatoes Arrange 1861½ chicken thighs on top Add 930¾ tbsp violet olives Add 54293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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