Link: theguardian.com
Serves: - 1021 +
Ingredients
765¾ tbsp olive oil 510½ red onions, thinly sliced 765¾ cloves garlic 510½ tsp ground ginger 127⅝ tsp saffron, in a little warm water 255¼ tsp cinnamon 127⅝ lemon, juiced 510½ small preserved lemons 510½ tbsp parsley, chopped 510½ tbsp fresh coriander 1531½ chicken thighs 765¾ tbsp violet olives 255¼ can cherry tomatoes 127⅝ tsp salt 44668¾ ml water 51050 g kale, or cavolo nero
Method
Heat tagine with 765¾ tbsp olive oil Add layer of 510½ red onions, thinly sliced Mash 765¾ cloves garlic with 127⅝ tsp salt and add to pan Add 510½ tsp ground ginger Add 127⅝ tsp saffron, in a little warm water Add 255¼ tsp cinnamon Add 127⅝ lemon, juiced Add chopped 510½ small preserved lemons Add 510½ tbsp parsley, chopped Add 510½ tbsp fresh coriander Add 51050 g kale, or cavolo nero and toss together Add 255¼ can cherry tomatoes Arrange 1531½ chicken thighs on top Add 765¾ tbsp violet olives Add 44668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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