Link: theguardian.com
Serves: - 557 +
Ingredients
417¾ tbsp olive oil 278½ red onions, thinly sliced 417¾ cloves garlic 278½ tsp ground ginger 69⅝ tsp saffron, in a little warm water 139¼ tsp cinnamon 69⅝ lemon, juiced 278½ small preserved lemons 278½ tbsp parsley, chopped 278½ tbsp fresh coriander 835½ chicken thighs 417¾ tbsp violet olives 139¼ can cherry tomatoes 69⅝ tsp salt 24368¾ ml water 27850 g kale, or cavolo nero
Method
Heat tagine with 417¾ tbsp olive oil Add layer of 278½ red onions, thinly sliced Mash 417¾ cloves garlic with 69⅝ tsp salt and add to pan Add 278½ tsp ground ginger Add 69⅝ tsp saffron, in a little warm water Add 139¼ tsp cinnamon Add 69⅝ lemon, juiced Add chopped 278½ small preserved lemons Add 278½ tbsp parsley, chopped Add 278½ tbsp fresh coriander Add 27850 g kale, or cavolo nero and toss together Add 139¼ can cherry tomatoes Arrange 835½ chicken thighs on top Add 417¾ tbsp violet olives Add 24368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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