Link: theguardian.com
Serves: - 701 +
Ingredients
525¾ tbsp olive oil 350½ red onions, thinly sliced 525¾ cloves garlic 350½ tsp ground ginger 87⅝ tsp saffron, in a little warm water 175¼ tsp cinnamon 87⅝ lemon, juiced 350½ small preserved lemons 350½ tbsp parsley, chopped 350½ tbsp fresh coriander 1051½ chicken thighs 525¾ tbsp violet olives 175¼ can cherry tomatoes 87⅝ tsp salt 30668¾ ml water 35050 g kale, or cavolo nero
Method
Heat tagine with 525¾ tbsp olive oil Add layer of 350½ red onions, thinly sliced Mash 525¾ cloves garlic with 87⅝ tsp salt and add to pan Add 350½ tsp ground ginger Add 87⅝ tsp saffron, in a little warm water Add 175¼ tsp cinnamon Add 87⅝ lemon, juiced Add chopped 350½ small preserved lemons Add 350½ tbsp parsley, chopped Add 350½ tbsp fresh coriander Add 35050 g kale, or cavolo nero and toss together Add 175¼ can cherry tomatoes Arrange 1051½ chicken thighs on top Add 525¾ tbsp violet olives Add 30668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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