Link: theguardian.com
Serves: - 1085 +
Ingredients
813¾ tbsp olive oil 542½ red onions, thinly sliced 813¾ cloves garlic 542½ tsp ground ginger 135⅝ tsp saffron, in a little warm water 271¼ tsp cinnamon 135⅝ lemon, juiced 542½ small preserved lemons 542½ tbsp parsley, chopped 542½ tbsp fresh coriander 1627½ chicken thighs 813¾ tbsp violet olives 271¼ can cherry tomatoes 135⅝ tsp salt 47468¾ ml water 54250 g kale, or cavolo nero
Method
Heat tagine with 813¾ tbsp olive oil Add layer of 542½ red onions, thinly sliced Mash 813¾ cloves garlic with 135⅝ tsp salt and add to pan Add 542½ tsp ground ginger Add 135⅝ tsp saffron, in a little warm water Add 271¼ tsp cinnamon Add 135⅝ lemon, juiced Add chopped 542½ small preserved lemons Add 542½ tbsp parsley, chopped Add 542½ tbsp fresh coriander Add 54250 g kale, or cavolo nero and toss together Add 271¼ can cherry tomatoes Arrange 1627½ chicken thighs on top Add 813¾ tbsp violet olives Add 47468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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