Link: theguardian.com
Serves: - 897 +
Ingredients
672¾ tbsp olive oil 448½ red onions, thinly sliced 672¾ cloves garlic 448½ tsp ground ginger 112⅛ tsp saffron, in a little warm water 224¼ tsp cinnamon 112⅛ lemon, juiced 448½ small preserved lemons 448½ tbsp parsley, chopped 448½ tbsp fresh coriander 1345½ chicken thighs 672¾ tbsp violet olives 224¼ can cherry tomatoes 112⅛ tsp salt 39243¾ ml water 44850 g kale, or cavolo nero
Method
Heat tagine with 672¾ tbsp olive oil Add layer of 448½ red onions, thinly sliced Mash 672¾ cloves garlic with 112⅛ tsp salt and add to pan Add 448½ tsp ground ginger Add 112⅛ tsp saffron, in a little warm water Add 224¼ tsp cinnamon Add 112⅛ lemon, juiced Add chopped 448½ small preserved lemons Add 448½ tbsp parsley, chopped Add 448½ tbsp fresh coriander Add 44850 g kale, or cavolo nero and toss together Add 224¼ can cherry tomatoes Arrange 1345½ chicken thighs on top Add 672¾ tbsp violet olives Add 39243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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