Link: theguardian.com
Serves: - 669 +
Ingredients
501¾ tbsp olive oil 334½ red onions, thinly sliced 501¾ cloves garlic 334½ tsp ground ginger 83⅝ tsp saffron, in a little warm water 167¼ tsp cinnamon 83⅝ lemon, juiced 334½ small preserved lemons 334½ tbsp parsley, chopped 334½ tbsp fresh coriander 1003½ chicken thighs 501¾ tbsp violet olives 167¼ can cherry tomatoes 83⅝ tsp salt 29268¾ ml water 33450 g kale, or cavolo nero
Method
Heat tagine with 501¾ tbsp olive oil Add layer of 334½ red onions, thinly sliced Mash 501¾ cloves garlic with 83⅝ tsp salt and add to pan Add 334½ tsp ground ginger Add 83⅝ tsp saffron, in a little warm water Add 167¼ tsp cinnamon Add 83⅝ lemon, juiced Add chopped 334½ small preserved lemons Add 334½ tbsp parsley, chopped Add 334½ tbsp fresh coriander Add 33450 g kale, or cavolo nero and toss together Add 167¼ can cherry tomatoes Arrange 1003½ chicken thighs on top Add 501¾ tbsp violet olives Add 29268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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