Link: theguardian.com
Serves: - 829 +
Ingredients
621¾ tbsp olive oil 414½ red onions, thinly sliced 621¾ cloves garlic 414½ tsp ground ginger 103⅝ tsp saffron, in a little warm water 207¼ tsp cinnamon 103⅝ lemon, juiced 414½ small preserved lemons 414½ tbsp parsley, chopped 414½ tbsp fresh coriander 1243½ chicken thighs 621¾ tbsp violet olives 207¼ can cherry tomatoes 103⅝ tsp salt 36268¾ ml water 41450 g kale, or cavolo nero
Method
Heat tagine with 621¾ tbsp olive oil Add layer of 414½ red onions, thinly sliced Mash 621¾ cloves garlic with 103⅝ tsp salt and add to pan Add 414½ tsp ground ginger Add 103⅝ tsp saffron, in a little warm water Add 207¼ tsp cinnamon Add 103⅝ lemon, juiced Add chopped 414½ small preserved lemons Add 414½ tbsp parsley, chopped Add 414½ tbsp fresh coriander Add 41450 g kale, or cavolo nero and toss together Add 207¼ can cherry tomatoes Arrange 1243½ chicken thighs on top Add 621¾ tbsp violet olives Add 36268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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