Link: theguardian.com
Serves: - 1041 +
Ingredients
780¾ tbsp olive oil 520½ red onions, thinly sliced 780¾ cloves garlic 520½ tsp ground ginger 130⅛ tsp saffron, in a little warm water 260¼ tsp cinnamon 130⅛ lemon, juiced 520½ small preserved lemons 520½ tbsp parsley, chopped 520½ tbsp fresh coriander 1561½ chicken thighs 780¾ tbsp violet olives 260¼ can cherry tomatoes 130⅛ tsp salt 45543¾ ml water 52050 g kale, or cavolo nero
Method
Heat tagine with 780¾ tbsp olive oil Add layer of 520½ red onions, thinly sliced Mash 780¾ cloves garlic with 130⅛ tsp salt and add to pan Add 520½ tsp ground ginger Add 130⅛ tsp saffron, in a little warm water Add 260¼ tsp cinnamon Add 130⅛ lemon, juiced Add chopped 520½ small preserved lemons Add 520½ tbsp parsley, chopped Add 520½ tbsp fresh coriander Add 52050 g kale, or cavolo nero and toss together Add 260¼ can cherry tomatoes Arrange 1561½ chicken thighs on top Add 780¾ tbsp violet olives Add 45543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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