Link: theguardian.com
Serves: - 977 +
Ingredients
732¾ tbsp olive oil 488½ red onions, thinly sliced 732¾ cloves garlic 488½ tsp ground ginger 122⅛ tsp saffron, in a little warm water 244¼ tsp cinnamon 122⅛ lemon, juiced 488½ small preserved lemons 488½ tbsp parsley, chopped 488½ tbsp fresh coriander 1465½ chicken thighs 732¾ tbsp violet olives 244¼ can cherry tomatoes 122⅛ tsp salt 42743¾ ml water 48850 g kale, or cavolo nero
Method
Heat tagine with 732¾ tbsp olive oil Add layer of 488½ red onions, thinly sliced Mash 732¾ cloves garlic with 122⅛ tsp salt and add to pan Add 488½ tsp ground ginger Add 122⅛ tsp saffron, in a little warm water Add 244¼ tsp cinnamon Add 122⅛ lemon, juiced Add chopped 488½ small preserved lemons Add 488½ tbsp parsley, chopped Add 488½ tbsp fresh coriander Add 48850 g kale, or cavolo nero and toss together Add 244¼ can cherry tomatoes Arrange 1465½ chicken thighs on top Add 732¾ tbsp violet olives Add 42743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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