Link: theguardian.com
Serves: - 537 +
Ingredients
402¾ tbsp olive oil 268½ red onions, thinly sliced 402¾ cloves garlic 268½ tsp ground ginger 67⅛ tsp saffron, in a little warm water 134¼ tsp cinnamon 67⅛ lemon, juiced 268½ small preserved lemons 268½ tbsp parsley, chopped 268½ tbsp fresh coriander 805½ chicken thighs 402¾ tbsp violet olives 134¼ can cherry tomatoes 67⅛ tsp salt 23493¾ ml water 26850 g kale, or cavolo nero
Method
Heat tagine with 402¾ tbsp olive oil Add layer of 268½ red onions, thinly sliced Mash 402¾ cloves garlic with 67⅛ tsp salt and add to pan Add 268½ tsp ground ginger Add 67⅛ tsp saffron, in a little warm water Add 134¼ tsp cinnamon Add 67⅛ lemon, juiced Add chopped 268½ small preserved lemons Add 268½ tbsp parsley, chopped Add 268½ tbsp fresh coriander Add 26850 g kale, or cavolo nero and toss together Add 134¼ can cherry tomatoes Arrange 805½ chicken thighs on top Add 402¾ tbsp violet olives Add 23493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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