Link: theguardian.com
Serves: - 1001 +
Ingredients
750¾ tbsp olive oil 500½ red onions, thinly sliced 750¾ cloves garlic 500½ tsp ground ginger 125⅛ tsp saffron, in a little warm water 250¼ tsp cinnamon 125⅛ lemon, juiced 500½ small preserved lemons 500½ tbsp parsley, chopped 500½ tbsp fresh coriander 1501½ chicken thighs 750¾ tbsp violet olives 250¼ can cherry tomatoes 125⅛ tsp salt 43793¾ ml water 50050 g kale, or cavolo nero
Method
Heat tagine with 750¾ tbsp olive oil Add layer of 500½ red onions, thinly sliced Mash 750¾ cloves garlic with 125⅛ tsp salt and add to pan Add 500½ tsp ground ginger Add 125⅛ tsp saffron, in a little warm water Add 250¼ tsp cinnamon Add 125⅛ lemon, juiced Add chopped 500½ small preserved lemons Add 500½ tbsp parsley, chopped Add 500½ tbsp fresh coriander Add 50050 g kale, or cavolo nero and toss together Add 250¼ can cherry tomatoes Arrange 1501½ chicken thighs on top Add 750¾ tbsp violet olives Add 43793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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