Link: theguardian.com
Serves: - 1065 +
Ingredients
798¾ tbsp olive oil 532½ red onions, thinly sliced 798¾ cloves garlic 532½ tsp ground ginger 133⅛ tsp saffron, in a little warm water 266¼ tsp cinnamon 133⅛ lemon, juiced 532½ small preserved lemons 532½ tbsp parsley, chopped 532½ tbsp fresh coriander 1597½ chicken thighs 798¾ tbsp violet olives 266¼ can cherry tomatoes 133⅛ tsp salt 46593¾ ml water 53250 g kale, or cavolo nero
Method
Heat tagine with 798¾ tbsp olive oil Add layer of 532½ red onions, thinly sliced Mash 798¾ cloves garlic with 133⅛ tsp salt and add to pan Add 532½ tsp ground ginger Add 133⅛ tsp saffron, in a little warm water Add 266¼ tsp cinnamon Add 133⅛ lemon, juiced Add chopped 532½ small preserved lemons Add 532½ tbsp parsley, chopped Add 532½ tbsp fresh coriander Add 53250 g kale, or cavolo nero and toss together Add 266¼ can cherry tomatoes Arrange 1597½ chicken thighs on top Add 798¾ tbsp violet olives Add 46593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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