Link: theguardian.com
Serves: - 671 +
Ingredients
503¼ tbsp olive oil 335½ red onions, thinly sliced 503¼ cloves garlic 335½ tsp ground ginger 83⅞ tsp saffron, in a little warm water 167¾ tsp cinnamon 83⅞ lemon, juiced 335½ small preserved lemons 335½ tbsp parsley, chopped 335½ tbsp fresh coriander 1006½ chicken thighs 503¼ tbsp violet olives 167¾ can cherry tomatoes 83⅞ tsp salt 29356¼ ml water 33550 g kale, or cavolo nero
Method
Heat tagine with 503¼ tbsp olive oil Add layer of 335½ red onions, thinly sliced Mash 503¼ cloves garlic with 83⅞ tsp salt and add to pan Add 335½ tsp ground ginger Add 83⅞ tsp saffron, in a little warm water Add 167¾ tsp cinnamon Add 83⅞ lemon, juiced Add chopped 335½ small preserved lemons Add 335½ tbsp parsley, chopped Add 335½ tbsp fresh coriander Add 33550 g kale, or cavolo nero and toss together Add 167¾ can cherry tomatoes Arrange 1006½ chicken thighs on top Add 503¼ tbsp violet olives Add 29356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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