Link: theguardian.com
Serves: - 1165 +
Ingredients
873¾ tbsp olive oil 582½ red onions, thinly sliced 873¾ cloves garlic 582½ tsp ground ginger 145⅝ tsp saffron, in a little warm water 291¼ tsp cinnamon 145⅝ lemon, juiced 582½ small preserved lemons 582½ tbsp parsley, chopped 582½ tbsp fresh coriander 1747½ chicken thighs 873¾ tbsp violet olives 291¼ can cherry tomatoes 145⅝ tsp salt 50968¾ ml water 58250 g kale, or cavolo nero
Method
Heat tagine with 873¾ tbsp olive oil Add layer of 582½ red onions, thinly sliced Mash 873¾ cloves garlic with 145⅝ tsp salt and add to pan Add 582½ tsp ground ginger Add 145⅝ tsp saffron, in a little warm water Add 291¼ tsp cinnamon Add 145⅝ lemon, juiced Add chopped 582½ small preserved lemons Add 582½ tbsp parsley, chopped Add 582½ tbsp fresh coriander Add 58250 g kale, or cavolo nero and toss together Add 291¼ can cherry tomatoes Arrange 1747½ chicken thighs on top Add 873¾ tbsp violet olives Add 50968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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