Link: theguardian.com
Serves: - 1201 +
Ingredients
900¾ tbsp olive oil 600½ red onions, thinly sliced 900¾ cloves garlic 600½ tsp ground ginger 150⅛ tsp saffron, in a little warm water 300¼ tsp cinnamon 150⅛ lemon, juiced 600½ small preserved lemons 600½ tbsp parsley, chopped 600½ tbsp fresh coriander 1801½ chicken thighs 900¾ tbsp violet olives 300¼ can cherry tomatoes 150⅛ tsp salt 52543¾ ml water 60050 g kale, or cavolo nero
Method
Heat tagine with 900¾ tbsp olive oil Add layer of 600½ red onions, thinly sliced Mash 900¾ cloves garlic with 150⅛ tsp salt and add to pan Add 600½ tsp ground ginger Add 150⅛ tsp saffron, in a little warm water Add 300¼ tsp cinnamon Add 150⅛ lemon, juiced Add chopped 600½ small preserved lemons Add 600½ tbsp parsley, chopped Add 600½ tbsp fresh coriander Add 60050 g kale, or cavolo nero and toss together Add 300¼ can cherry tomatoes Arrange 1801½ chicken thighs on top Add 900¾ tbsp violet olives Add 52543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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