Link: theguardian.com
Serves: - 1061 +
Ingredients
795¾ tbsp olive oil 530½ red onions, thinly sliced 795¾ cloves garlic 530½ tsp ground ginger 132⅝ tsp saffron, in a little warm water 265¼ tsp cinnamon 132⅝ lemon, juiced 530½ small preserved lemons 530½ tbsp parsley, chopped 530½ tbsp fresh coriander 1591½ chicken thighs 795¾ tbsp violet olives 265¼ can cherry tomatoes 132⅝ tsp salt 46418¾ ml water 53050 g kale, or cavolo nero
Method
Heat tagine with 795¾ tbsp olive oil Add layer of 530½ red onions, thinly sliced Mash 795¾ cloves garlic with 132⅝ tsp salt and add to pan Add 530½ tsp ground ginger Add 132⅝ tsp saffron, in a little warm water Add 265¼ tsp cinnamon Add 132⅝ lemon, juiced Add chopped 530½ small preserved lemons Add 530½ tbsp parsley, chopped Add 530½ tbsp fresh coriander Add 53050 g kale, or cavolo nero and toss together Add 265¼ can cherry tomatoes Arrange 1591½ chicken thighs on top Add 795¾ tbsp violet olives Add 46418¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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