Link: theguardian.com
Serves: - 705 +
Ingredients
528¾ tbsp olive oil 352½ red onions, thinly sliced 528¾ cloves garlic 352½ tsp ground ginger 88⅛ tsp saffron, in a little warm water 176¼ tsp cinnamon 88⅛ lemon, juiced 352½ small preserved lemons 352½ tbsp parsley, chopped 352½ tbsp fresh coriander 1057½ chicken thighs 528¾ tbsp violet olives 176¼ can cherry tomatoes 88⅛ tsp salt 30843¾ ml water 35250 g kale, or cavolo nero
Method
Heat tagine with 528¾ tbsp olive oil Add layer of 352½ red onions, thinly sliced Mash 528¾ cloves garlic with 88⅛ tsp salt and add to pan Add 352½ tsp ground ginger Add 88⅛ tsp saffron, in a little warm water Add 176¼ tsp cinnamon Add 88⅛ lemon, juiced Add chopped 352½ small preserved lemons Add 352½ tbsp parsley, chopped Add 352½ tbsp fresh coriander Add 35250 g kale, or cavolo nero and toss together Add 176¼ can cherry tomatoes Arrange 1057½ chicken thighs on top Add 528¾ tbsp violet olives Add 30843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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