Link: theguardian.com
Serves: - 905 +
Ingredients
678¾ tbsp olive oil 452½ red onions, thinly sliced 678¾ cloves garlic 452½ tsp ground ginger 113⅛ tsp saffron, in a little warm water 226¼ tsp cinnamon 113⅛ lemon, juiced 452½ small preserved lemons 452½ tbsp parsley, chopped 452½ tbsp fresh coriander 1357½ chicken thighs 678¾ tbsp violet olives 226¼ can cherry tomatoes 113⅛ tsp salt 39593¾ ml water 45250 g kale, or cavolo nero
Method
Heat tagine with 678¾ tbsp olive oil Add layer of 452½ red onions, thinly sliced Mash 678¾ cloves garlic with 113⅛ tsp salt and add to pan Add 452½ tsp ground ginger Add 113⅛ tsp saffron, in a little warm water Add 226¼ tsp cinnamon Add 113⅛ lemon, juiced Add chopped 452½ small preserved lemons Add 452½ tbsp parsley, chopped Add 452½ tbsp fresh coriander Add 45250 g kale, or cavolo nero and toss together Add 226¼ can cherry tomatoes Arrange 1357½ chicken thighs on top Add 678¾ tbsp violet olives Add 39593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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