Link: theguardian.com
Serves: - 1045 +
Ingredients
783¾ tbsp olive oil 522½ red onions, thinly sliced 783¾ cloves garlic 522½ tsp ground ginger 130⅝ tsp saffron, in a little warm water 261¼ tsp cinnamon 130⅝ lemon, juiced 522½ small preserved lemons 522½ tbsp parsley, chopped 522½ tbsp fresh coriander 1567½ chicken thighs 783¾ tbsp violet olives 261¼ can cherry tomatoes 130⅝ tsp salt 45718¾ ml water 52250 g kale, or cavolo nero
Method
Heat tagine with 783¾ tbsp olive oil Add layer of 522½ red onions, thinly sliced Mash 783¾ cloves garlic with 130⅝ tsp salt and add to pan Add 522½ tsp ground ginger Add 130⅝ tsp saffron, in a little warm water Add 261¼ tsp cinnamon Add 130⅝ lemon, juiced Add chopped 522½ small preserved lemons Add 522½ tbsp parsley, chopped Add 522½ tbsp fresh coriander Add 52250 g kale, or cavolo nero and toss together Add 261¼ can cherry tomatoes Arrange 1567½ chicken thighs on top Add 783¾ tbsp violet olives Add 45718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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