Link: theguardian.com
Serves: - 653 +
Ingredients
489¾ tbsp olive oil 326½ red onions, thinly sliced 489¾ cloves garlic 326½ tsp ground ginger 81⅝ tsp saffron, in a little warm water 163¼ tsp cinnamon 81⅝ lemon, juiced 326½ small preserved lemons 326½ tbsp parsley, chopped 326½ tbsp fresh coriander 979½ chicken thighs 489¾ tbsp violet olives 163¼ can cherry tomatoes 81⅝ tsp salt 28568¾ ml water 32650 g kale, or cavolo nero
Method
Heat tagine with 489¾ tbsp olive oil Add layer of 326½ red onions, thinly sliced Mash 489¾ cloves garlic with 81⅝ tsp salt and add to pan Add 326½ tsp ground ginger Add 81⅝ tsp saffron, in a little warm water Add 163¼ tsp cinnamon Add 81⅝ lemon, juiced Add chopped 326½ small preserved lemons Add 326½ tbsp parsley, chopped Add 326½ tbsp fresh coriander Add 32650 g kale, or cavolo nero and toss together Add 163¼ can cherry tomatoes Arrange 979½ chicken thighs on top Add 489¾ tbsp violet olives Add 28568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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