Link: theguardian.com
Serves: - 1053 +
Ingredients
789¾ tbsp olive oil 526½ red onions, thinly sliced 789¾ cloves garlic 526½ tsp ground ginger 131⅝ tsp saffron, in a little warm water 263¼ tsp cinnamon 131⅝ lemon, juiced 526½ small preserved lemons 526½ tbsp parsley, chopped 526½ tbsp fresh coriander 1579½ chicken thighs 789¾ tbsp violet olives 263¼ can cherry tomatoes 131⅝ tsp salt 46068¾ ml water 52650 g kale, or cavolo nero
Method
Heat tagine with 789¾ tbsp olive oil Add layer of 526½ red onions, thinly sliced Mash 789¾ cloves garlic with 131⅝ tsp salt and add to pan Add 526½ tsp ground ginger Add 131⅝ tsp saffron, in a little warm water Add 263¼ tsp cinnamon Add 131⅝ lemon, juiced Add chopped 526½ small preserved lemons Add 526½ tbsp parsley, chopped Add 526½ tbsp fresh coriander Add 52650 g kale, or cavolo nero and toss together Add 263¼ can cherry tomatoes Arrange 1579½ chicken thighs on top Add 789¾ tbsp violet olives Add 46068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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