Link: theguardian.com
Serves: - 1017 +
Ingredients
762¾ tbsp olive oil 508½ red onions, thinly sliced 762¾ cloves garlic 508½ tsp ground ginger 127⅛ tsp saffron, in a little warm water 254¼ tsp cinnamon 127⅛ lemon, juiced 508½ small preserved lemons 508½ tbsp parsley, chopped 508½ tbsp fresh coriander 1525½ chicken thighs 762¾ tbsp violet olives 254¼ can cherry tomatoes 127⅛ tsp salt 44493¾ ml water 50850 g kale, or cavolo nero
Method
Heat tagine with 762¾ tbsp olive oil Add layer of 508½ red onions, thinly sliced Mash 762¾ cloves garlic with 127⅛ tsp salt and add to pan Add 508½ tsp ground ginger Add 127⅛ tsp saffron, in a little warm water Add 254¼ tsp cinnamon Add 127⅛ lemon, juiced Add chopped 508½ small preserved lemons Add 508½ tbsp parsley, chopped Add 508½ tbsp fresh coriander Add 50850 g kale, or cavolo nero and toss together Add 254¼ can cherry tomatoes Arrange 1525½ chicken thighs on top Add 762¾ tbsp violet olives Add 44493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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