Link: theguardian.com
Serves: - 813 +
Ingredients
609¾ tbsp olive oil 406½ red onions, thinly sliced 609¾ cloves garlic 406½ tsp ground ginger 101⅝ tsp saffron, in a little warm water 203¼ tsp cinnamon 101⅝ lemon, juiced 406½ small preserved lemons 406½ tbsp parsley, chopped 406½ tbsp fresh coriander 1219½ chicken thighs 609¾ tbsp violet olives 203¼ can cherry tomatoes 101⅝ tsp salt 35568¾ ml water 40650 g kale, or cavolo nero
Method
Heat tagine with 609¾ tbsp olive oil Add layer of 406½ red onions, thinly sliced Mash 609¾ cloves garlic with 101⅝ tsp salt and add to pan Add 406½ tsp ground ginger Add 101⅝ tsp saffron, in a little warm water Add 203¼ tsp cinnamon Add 101⅝ lemon, juiced Add chopped 406½ small preserved lemons Add 406½ tbsp parsley, chopped Add 406½ tbsp fresh coriander Add 40650 g kale, or cavolo nero and toss together Add 203¼ can cherry tomatoes Arrange 1219½ chicken thighs on top Add 609¾ tbsp violet olives Add 35568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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