Link: theguardian.com
Serves: - 909 +
Ingredients
681¾ tbsp olive oil 454½ red onions, thinly sliced 681¾ cloves garlic 454½ tsp ground ginger 113⅝ tsp saffron, in a little warm water 227¼ tsp cinnamon 113⅝ lemon, juiced 454½ small preserved lemons 454½ tbsp parsley, chopped 454½ tbsp fresh coriander 1363½ chicken thighs 681¾ tbsp violet olives 227¼ can cherry tomatoes 113⅝ tsp salt 39768¾ ml water 45450 g kale, or cavolo nero
Method
Heat tagine with 681¾ tbsp olive oil Add layer of 454½ red onions, thinly sliced Mash 681¾ cloves garlic with 113⅝ tsp salt and add to pan Add 454½ tsp ground ginger Add 113⅝ tsp saffron, in a little warm water Add 227¼ tsp cinnamon Add 113⅝ lemon, juiced Add chopped 454½ small preserved lemons Add 454½ tbsp parsley, chopped Add 454½ tbsp fresh coriander Add 45450 g kale, or cavolo nero and toss together Add 227¼ can cherry tomatoes Arrange 1363½ chicken thighs on top Add 681¾ tbsp violet olives Add 39768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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