Link: theguardian.com
Serves: - 657 +
Ingredients
492¾ tbsp olive oil 328½ red onions, thinly sliced 492¾ cloves garlic 328½ tsp ground ginger 82⅛ tsp saffron, in a little warm water 164¼ tsp cinnamon 82⅛ lemon, juiced 328½ small preserved lemons 328½ tbsp parsley, chopped 328½ tbsp fresh coriander 985½ chicken thighs 492¾ tbsp violet olives 164¼ can cherry tomatoes 82⅛ tsp salt 28743¾ ml water 32850 g kale, or cavolo nero
Method
Heat tagine with 492¾ tbsp olive oil Add layer of 328½ red onions, thinly sliced Mash 492¾ cloves garlic with 82⅛ tsp salt and add to pan Add 328½ tsp ground ginger Add 82⅛ tsp saffron, in a little warm water Add 164¼ tsp cinnamon Add 82⅛ lemon, juiced Add chopped 328½ small preserved lemons Add 328½ tbsp parsley, chopped Add 328½ tbsp fresh coriander Add 32850 g kale, or cavolo nero and toss together Add 164¼ can cherry tomatoes Arrange 985½ chicken thighs on top Add 492¾ tbsp violet olives Add 28743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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