Link: theguardian.com
Serves: - 685 +
Ingredients
513¾ tbsp olive oil 342½ red onions, thinly sliced 513¾ cloves garlic 342½ tsp ground ginger 85⅝ tsp saffron, in a little warm water 171¼ tsp cinnamon 85⅝ lemon, juiced 342½ small preserved lemons 342½ tbsp parsley, chopped 342½ tbsp fresh coriander 1027½ chicken thighs 513¾ tbsp violet olives 171¼ can cherry tomatoes 85⅝ tsp salt 29968¾ ml water 34250 g kale, or cavolo nero
Method
Heat tagine with 513¾ tbsp olive oil Add layer of 342½ red onions, thinly sliced Mash 513¾ cloves garlic with 85⅝ tsp salt and add to pan Add 342½ tsp ground ginger Add 85⅝ tsp saffron, in a little warm water Add 171¼ tsp cinnamon Add 85⅝ lemon, juiced Add chopped 342½ small preserved lemons Add 342½ tbsp parsley, chopped Add 342½ tbsp fresh coriander Add 34250 g kale, or cavolo nero and toss together Add 171¼ can cherry tomatoes Arrange 1027½ chicken thighs on top Add 513¾ tbsp violet olives Add 29968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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