Link: theguardian.com
Serves: - 817 +
Ingredients
612¾ tbsp olive oil 408½ red onions, thinly sliced 612¾ cloves garlic 408½ tsp ground ginger 102⅛ tsp saffron, in a little warm water 204¼ tsp cinnamon 102⅛ lemon, juiced 408½ small preserved lemons 408½ tbsp parsley, chopped 408½ tbsp fresh coriander 1225½ chicken thighs 612¾ tbsp violet olives 204¼ can cherry tomatoes 102⅛ tsp salt 35743¾ ml water 40850 g kale, or cavolo nero
Method
Heat tagine with 612¾ tbsp olive oil Add layer of 408½ red onions, thinly sliced Mash 612¾ cloves garlic with 102⅛ tsp salt and add to pan Add 408½ tsp ground ginger Add 102⅛ tsp saffron, in a little warm water Add 204¼ tsp cinnamon Add 102⅛ lemon, juiced Add chopped 408½ small preserved lemons Add 408½ tbsp parsley, chopped Add 408½ tbsp fresh coriander Add 40850 g kale, or cavolo nero and toss together Add 204¼ can cherry tomatoes Arrange 1225½ chicken thighs on top Add 612¾ tbsp violet olives Add 35743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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