Link: theguardian.com
Serves: - 677 +
Ingredients
507¾ tbsp olive oil 338½ red onions, thinly sliced 507¾ cloves garlic 338½ tsp ground ginger 84⅝ tsp saffron, in a little warm water 169¼ tsp cinnamon 84⅝ lemon, juiced 338½ small preserved lemons 338½ tbsp parsley, chopped 338½ tbsp fresh coriander 1015½ chicken thighs 507¾ tbsp violet olives 169¼ can cherry tomatoes 84⅝ tsp salt 29618¾ ml water 33850 g kale, or cavolo nero
Method
Heat tagine with 507¾ tbsp olive oil Add layer of 338½ red onions, thinly sliced Mash 507¾ cloves garlic with 84⅝ tsp salt and add to pan Add 338½ tsp ground ginger Add 84⅝ tsp saffron, in a little warm water Add 169¼ tsp cinnamon Add 84⅝ lemon, juiced Add chopped 338½ small preserved lemons Add 338½ tbsp parsley, chopped Add 338½ tbsp fresh coriander Add 33850 g kale, or cavolo nero and toss together Add 169¼ can cherry tomatoes Arrange 1015½ chicken thighs on top Add 507¾ tbsp violet olives Add 29618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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