Link: theguardian.com
Serves: - 1081 +
Ingredients
810¾ tbsp olive oil 540½ red onions, thinly sliced 810¾ cloves garlic 540½ tsp ground ginger 135⅛ tsp saffron, in a little warm water 270¼ tsp cinnamon 135⅛ lemon, juiced 540½ small preserved lemons 540½ tbsp parsley, chopped 540½ tbsp fresh coriander 1621½ chicken thighs 810¾ tbsp violet olives 270¼ can cherry tomatoes 135⅛ tsp salt 47293¾ ml water 54050 g kale, or cavolo nero
Method
Heat tagine with 810¾ tbsp olive oil Add layer of 540½ red onions, thinly sliced Mash 810¾ cloves garlic with 135⅛ tsp salt and add to pan Add 540½ tsp ground ginger Add 135⅛ tsp saffron, in a little warm water Add 270¼ tsp cinnamon Add 135⅛ lemon, juiced Add chopped 540½ small preserved lemons Add 540½ tbsp parsley, chopped Add 540½ tbsp fresh coriander Add 54050 g kale, or cavolo nero and toss together Add 270¼ can cherry tomatoes Arrange 1621½ chicken thighs on top Add 810¾ tbsp violet olives Add 47293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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