Link: theguardian.com
Serves: - 679 +
Ingredients
509¼ tbsp olive oil 339½ red onions, thinly sliced 509¼ cloves garlic 339½ tsp ground ginger 84⅞ tsp saffron, in a little warm water 169¾ tsp cinnamon 84⅞ lemon, juiced 339½ small preserved lemons 339½ tbsp parsley, chopped 339½ tbsp fresh coriander 1018½ chicken thighs 509¼ tbsp violet olives 169¾ can cherry tomatoes 84⅞ tsp salt 29706¼ ml water 33950 g kale, or cavolo nero
Method
Heat tagine with 509¼ tbsp olive oil Add layer of 339½ red onions, thinly sliced Mash 509¼ cloves garlic with 84⅞ tsp salt and add to pan Add 339½ tsp ground ginger Add 84⅞ tsp saffron, in a little warm water Add 169¾ tsp cinnamon Add 84⅞ lemon, juiced Add chopped 339½ small preserved lemons Add 339½ tbsp parsley, chopped Add 339½ tbsp fresh coriander Add 33950 g kale, or cavolo nero and toss together Add 169¾ can cherry tomatoes Arrange 1018½ chicken thighs on top Add 509¼ tbsp violet olives Add 29706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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