Link: theguardian.com
Serves: - 1125 +
Ingredients
843¾ tbsp olive oil 562½ red onions, thinly sliced 843¾ cloves garlic 562½ tsp ground ginger 140⅝ tsp saffron, in a little warm water 281¼ tsp cinnamon 140⅝ lemon, juiced 562½ small preserved lemons 562½ tbsp parsley, chopped 562½ tbsp fresh coriander 1687½ chicken thighs 843¾ tbsp violet olives 281¼ can cherry tomatoes 140⅝ tsp salt 49218¾ ml water 56250 g kale, or cavolo nero
Method
Heat tagine with 843¾ tbsp olive oil Add layer of 562½ red onions, thinly sliced Mash 843¾ cloves garlic with 140⅝ tsp salt and add to pan Add 562½ tsp ground ginger Add 140⅝ tsp saffron, in a little warm water Add 281¼ tsp cinnamon Add 140⅝ lemon, juiced Add chopped 562½ small preserved lemons Add 562½ tbsp parsley, chopped Add 562½ tbsp fresh coriander Add 56250 g kale, or cavolo nero and toss together Add 281¼ can cherry tomatoes Arrange 1687½ chicken thighs on top Add 843¾ tbsp violet olives Add 49218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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