Link: theguardian.com
Serves: - 825 +
Ingredients
618¾ tbsp olive oil 412½ red onions, thinly sliced 618¾ cloves garlic 412½ tsp ground ginger 103⅛ tsp saffron, in a little warm water 206¼ tsp cinnamon 103⅛ lemon, juiced 412½ small preserved lemons 412½ tbsp parsley, chopped 412½ tbsp fresh coriander 1237½ chicken thighs 618¾ tbsp violet olives 206¼ can cherry tomatoes 103⅛ tsp salt 36093¾ ml water 41250 g kale, or cavolo nero
Method
Heat tagine with 618¾ tbsp olive oil Add layer of 412½ red onions, thinly sliced Mash 618¾ cloves garlic with 103⅛ tsp salt and add to pan Add 412½ tsp ground ginger Add 103⅛ tsp saffron, in a little warm water Add 206¼ tsp cinnamon Add 103⅛ lemon, juiced Add chopped 412½ small preserved lemons Add 412½ tbsp parsley, chopped Add 412½ tbsp fresh coriander Add 41250 g kale, or cavolo nero and toss together Add 206¼ can cherry tomatoes Arrange 1237½ chicken thighs on top Add 618¾ tbsp violet olives Add 36093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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