Link: theguardian.com
Serves: - 1167 +
Ingredients
875¼ tbsp olive oil 583½ red onions, thinly sliced 875¼ cloves garlic 583½ tsp ground ginger 145⅞ tsp saffron, in a little warm water 291¾ tsp cinnamon 145⅞ lemon, juiced 583½ small preserved lemons 583½ tbsp parsley, chopped 583½ tbsp fresh coriander 1750½ chicken thighs 875¼ tbsp violet olives 291¾ can cherry tomatoes 145⅞ tsp salt 51056¼ ml water 58350 g kale, or cavolo nero
Method
Heat tagine with 875¼ tbsp olive oil Add layer of 583½ red onions, thinly sliced Mash 875¼ cloves garlic with 145⅞ tsp salt and add to pan Add 583½ tsp ground ginger Add 145⅞ tsp saffron, in a little warm water Add 291¾ tsp cinnamon Add 145⅞ lemon, juiced Add chopped 583½ small preserved lemons Add 583½ tbsp parsley, chopped Add 583½ tbsp fresh coriander Add 58350 g kale, or cavolo nero and toss together Add 291¾ can cherry tomatoes Arrange 1750½ chicken thighs on top Add 875¼ tbsp violet olives Add 51056¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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