Link: theguardian.com
Serves: - 1033 +
Ingredients
774¾ tbsp olive oil 516½ red onions, thinly sliced 774¾ cloves garlic 516½ tsp ground ginger 129⅛ tsp saffron, in a little warm water 258¼ tsp cinnamon 129⅛ lemon, juiced 516½ small preserved lemons 516½ tbsp parsley, chopped 516½ tbsp fresh coriander 1549½ chicken thighs 774¾ tbsp violet olives 258¼ can cherry tomatoes 129⅛ tsp salt 45193¾ ml water 51650 g kale, or cavolo nero
Method
Heat tagine with 774¾ tbsp olive oil Add layer of 516½ red onions, thinly sliced Mash 774¾ cloves garlic with 129⅛ tsp salt and add to pan Add 516½ tsp ground ginger Add 129⅛ tsp saffron, in a little warm water Add 258¼ tsp cinnamon Add 129⅛ lemon, juiced Add chopped 516½ small preserved lemons Add 516½ tbsp parsley, chopped Add 516½ tbsp fresh coriander Add 51650 g kale, or cavolo nero and toss together Add 258¼ can cherry tomatoes Arrange 1549½ chicken thighs on top Add 774¾ tbsp violet olives Add 45193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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