Link: theguardian.com
Serves: - 821 +
Ingredients
615¾ tbsp olive oil 410½ red onions, thinly sliced 615¾ cloves garlic 410½ tsp ground ginger 102⅝ tsp saffron, in a little warm water 205¼ tsp cinnamon 102⅝ lemon, juiced 410½ small preserved lemons 410½ tbsp parsley, chopped 410½ tbsp fresh coriander 1231½ chicken thighs 615¾ tbsp violet olives 205¼ can cherry tomatoes 102⅝ tsp salt 35918¾ ml water 41050 g kale, or cavolo nero
Method
Heat tagine with 615¾ tbsp olive oil Add layer of 410½ red onions, thinly sliced Mash 615¾ cloves garlic with 102⅝ tsp salt and add to pan Add 410½ tsp ground ginger Add 102⅝ tsp saffron, in a little warm water Add 205¼ tsp cinnamon Add 102⅝ lemon, juiced Add chopped 410½ small preserved lemons Add 410½ tbsp parsley, chopped Add 410½ tbsp fresh coriander Add 41050 g kale, or cavolo nero and toss together Add 205¼ can cherry tomatoes Arrange 1231½ chicken thighs on top Add 615¾ tbsp violet olives Add 35918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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