Link: theguardian.com
Serves: - 1057 +
Ingredients
792¾ tbsp olive oil 528½ red onions, thinly sliced 792¾ cloves garlic 528½ tsp ground ginger 132⅛ tsp saffron, in a little warm water 264¼ tsp cinnamon 132⅛ lemon, juiced 528½ small preserved lemons 528½ tbsp parsley, chopped 528½ tbsp fresh coriander 1585½ chicken thighs 792¾ tbsp violet olives 264¼ can cherry tomatoes 132⅛ tsp salt 46243¾ ml water 52850 g kale, or cavolo nero
Method
Heat tagine with 792¾ tbsp olive oil Add layer of 528½ red onions, thinly sliced Mash 792¾ cloves garlic with 132⅛ tsp salt and add to pan Add 528½ tsp ground ginger Add 132⅛ tsp saffron, in a little warm water Add 264¼ tsp cinnamon Add 132⅛ lemon, juiced Add chopped 528½ small preserved lemons Add 528½ tbsp parsley, chopped Add 528½ tbsp fresh coriander Add 52850 g kale, or cavolo nero and toss together Add 264¼ can cherry tomatoes Arrange 1585½ chicken thighs on top Add 792¾ tbsp violet olives Add 46243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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