Link: theguardian.com
Serves: - 689 +
Ingredients
516¾ tbsp olive oil 344½ red onions, thinly sliced 516¾ cloves garlic 344½ tsp ground ginger 86⅛ tsp saffron, in a little warm water 172¼ tsp cinnamon 86⅛ lemon, juiced 344½ small preserved lemons 344½ tbsp parsley, chopped 344½ tbsp fresh coriander 1033½ chicken thighs 516¾ tbsp violet olives 172¼ can cherry tomatoes 86⅛ tsp salt 30143¾ ml water 34450 g kale, or cavolo nero
Method
Heat tagine with 516¾ tbsp olive oil Add layer of 344½ red onions, thinly sliced Mash 516¾ cloves garlic with 86⅛ tsp salt and add to pan Add 344½ tsp ground ginger Add 86⅛ tsp saffron, in a little warm water Add 172¼ tsp cinnamon Add 86⅛ lemon, juiced Add chopped 344½ small preserved lemons Add 344½ tbsp parsley, chopped Add 344½ tbsp fresh coriander Add 34450 g kale, or cavolo nero and toss together Add 172¼ can cherry tomatoes Arrange 1033½ chicken thighs on top Add 516¾ tbsp violet olives Add 30143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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