Link: theguardian.com
Serves: - 889 +
Ingredients
666¾ tbsp olive oil 444½ red onions, thinly sliced 666¾ cloves garlic 444½ tsp ground ginger 111⅛ tsp saffron, in a little warm water 222¼ tsp cinnamon 111⅛ lemon, juiced 444½ small preserved lemons 444½ tbsp parsley, chopped 444½ tbsp fresh coriander 1333½ chicken thighs 666¾ tbsp violet olives 222¼ can cherry tomatoes 111⅛ tsp salt 38893¾ ml water 44450 g kale, or cavolo nero
Method
Heat tagine with 666¾ tbsp olive oil Add layer of 444½ red onions, thinly sliced Mash 666¾ cloves garlic with 111⅛ tsp salt and add to pan Add 444½ tsp ground ginger Add 111⅛ tsp saffron, in a little warm water Add 222¼ tsp cinnamon Add 111⅛ lemon, juiced Add chopped 444½ small preserved lemons Add 444½ tbsp parsley, chopped Add 444½ tbsp fresh coriander Add 44450 g kale, or cavolo nero and toss together Add 222¼ can cherry tomatoes Arrange 1333½ chicken thighs on top Add 666¾ tbsp violet olives Add 38893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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