Link: theguardian.com
Serves: - 693 +
Ingredients
519¾ tbsp olive oil 346½ red onions, thinly sliced 519¾ cloves garlic 346½ tsp ground ginger 86⅝ tsp saffron, in a little warm water 173¼ tsp cinnamon 86⅝ lemon, juiced 346½ small preserved lemons 346½ tbsp parsley, chopped 346½ tbsp fresh coriander 1039½ chicken thighs 519¾ tbsp violet olives 173¼ can cherry tomatoes 86⅝ tsp salt 30318¾ ml water 34650 g kale, or cavolo nero
Method
Heat tagine with 519¾ tbsp olive oil Add layer of 346½ red onions, thinly sliced Mash 519¾ cloves garlic with 86⅝ tsp salt and add to pan Add 346½ tsp ground ginger Add 86⅝ tsp saffron, in a little warm water Add 173¼ tsp cinnamon Add 86⅝ lemon, juiced Add chopped 346½ small preserved lemons Add 346½ tbsp parsley, chopped Add 346½ tbsp fresh coriander Add 34650 g kale, or cavolo nero and toss together Add 173¼ can cherry tomatoes Arrange 1039½ chicken thighs on top Add 519¾ tbsp violet olives Add 30318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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