Link: theguardian.com
Serves: - 805 +
Ingredients
603¾ tbsp olive oil 402½ red onions, thinly sliced 603¾ cloves garlic 402½ tsp ground ginger 100⅝ tsp saffron, in a little warm water 201¼ tsp cinnamon 100⅝ lemon, juiced 402½ small preserved lemons 402½ tbsp parsley, chopped 402½ tbsp fresh coriander 1207½ chicken thighs 603¾ tbsp violet olives 201¼ can cherry tomatoes 100⅝ tsp salt 35218¾ ml water 40250 g kale, or cavolo nero
Method
Heat tagine with 603¾ tbsp olive oil Add layer of 402½ red onions, thinly sliced Mash 603¾ cloves garlic with 100⅝ tsp salt and add to pan Add 402½ tsp ground ginger Add 100⅝ tsp saffron, in a little warm water Add 201¼ tsp cinnamon Add 100⅝ lemon, juiced Add chopped 402½ small preserved lemons Add 402½ tbsp parsley, chopped Add 402½ tbsp fresh coriander Add 40250 g kale, or cavolo nero and toss together Add 201¼ can cherry tomatoes Arrange 1207½ chicken thighs on top Add 603¾ tbsp violet olives Add 35218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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