Link: theguardian.com
Serves: - 529 +
Ingredients
396¾ tbsp olive oil 264½ red onions, thinly sliced 396¾ cloves garlic 264½ tsp ground ginger 66⅛ tsp saffron, in a little warm water 132¼ tsp cinnamon 66⅛ lemon, juiced 264½ small preserved lemons 264½ tbsp parsley, chopped 264½ tbsp fresh coriander 793½ chicken thighs 396¾ tbsp violet olives 132¼ can cherry tomatoes 66⅛ tsp salt 23143¾ ml water 26450 g kale, or cavolo nero
Method
Heat tagine with 396¾ tbsp olive oil Add layer of 264½ red onions, thinly sliced Mash 396¾ cloves garlic with 66⅛ tsp salt and add to pan Add 264½ tsp ground ginger Add 66⅛ tsp saffron, in a little warm water Add 132¼ tsp cinnamon Add 66⅛ lemon, juiced Add chopped 264½ small preserved lemons Add 264½ tbsp parsley, chopped Add 264½ tbsp fresh coriander Add 26450 g kale, or cavolo nero and toss together Add 132¼ can cherry tomatoes Arrange 793½ chicken thighs on top Add 396¾ tbsp violet olives Add 23143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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