Link: theguardian.com
Serves: - 667 +
Ingredients
500¼ tbsp olive oil 333½ red onions, thinly sliced 500¼ cloves garlic 333½ tsp ground ginger 83⅜ tsp saffron, in a little warm water 166¾ tsp cinnamon 83⅜ lemon, juiced 333½ small preserved lemons 333½ tbsp parsley, chopped 333½ tbsp fresh coriander 1000½ chicken thighs 500¼ tbsp violet olives 166¾ can cherry tomatoes 83⅜ tsp salt 29181¼ ml water 33350 g kale, or cavolo nero
Method
Heat tagine with 500¼ tbsp olive oil Add layer of 333½ red onions, thinly sliced Mash 500¼ cloves garlic with 83⅜ tsp salt and add to pan Add 333½ tsp ground ginger Add 83⅜ tsp saffron, in a little warm water Add 166¾ tsp cinnamon Add 83⅜ lemon, juiced Add chopped 333½ small preserved lemons Add 333½ tbsp parsley, chopped Add 333½ tbsp fresh coriander Add 33350 g kale, or cavolo nero and toss together Add 166¾ can cherry tomatoes Arrange 1000½ chicken thighs on top Add 500¼ tbsp violet olives Add 29181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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