Link: theguardian.com
Serves: - 1049 +
Ingredients
786¾ tbsp olive oil 524½ red onions, thinly sliced 786¾ cloves garlic 524½ tsp ground ginger 131⅛ tsp saffron, in a little warm water 262¼ tsp cinnamon 131⅛ lemon, juiced 524½ small preserved lemons 524½ tbsp parsley, chopped 524½ tbsp fresh coriander 1573½ chicken thighs 786¾ tbsp violet olives 262¼ can cherry tomatoes 131⅛ tsp salt 45893¾ ml water 52450 g kale, or cavolo nero
Method
Heat tagine with 786¾ tbsp olive oil Add layer of 524½ red onions, thinly sliced Mash 786¾ cloves garlic with 131⅛ tsp salt and add to pan Add 524½ tsp ground ginger Add 131⅛ tsp saffron, in a little warm water Add 262¼ tsp cinnamon Add 131⅛ lemon, juiced Add chopped 524½ small preserved lemons Add 524½ tbsp parsley, chopped Add 524½ tbsp fresh coriander Add 52450 g kale, or cavolo nero and toss together Add 262¼ can cherry tomatoes Arrange 1573½ chicken thighs on top Add 786¾ tbsp violet olives Add 45893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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