Link: theguardian.com
Serves: - 553 +
Ingredients
414¾ tbsp olive oil 276½ red onions, thinly sliced 414¾ cloves garlic 276½ tsp ground ginger 69⅛ tsp saffron, in a little warm water 138¼ tsp cinnamon 69⅛ lemon, juiced 276½ small preserved lemons 276½ tbsp parsley, chopped 276½ tbsp fresh coriander 829½ chicken thighs 414¾ tbsp violet olives 138¼ can cherry tomatoes 69⅛ tsp salt 24193¾ ml water 27650 g kale, or cavolo nero
Method
Heat tagine with 414¾ tbsp olive oil Add layer of 276½ red onions, thinly sliced Mash 414¾ cloves garlic with 69⅛ tsp salt and add to pan Add 276½ tsp ground ginger Add 69⅛ tsp saffron, in a little warm water Add 138¼ tsp cinnamon Add 69⅛ lemon, juiced Add chopped 276½ small preserved lemons Add 276½ tbsp parsley, chopped Add 276½ tbsp fresh coriander Add 27650 g kale, or cavolo nero and toss together Add 138¼ can cherry tomatoes Arrange 829½ chicken thighs on top Add 414¾ tbsp violet olives Add 24193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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