Link: theguardian.com
Serves: - 713 +
Ingredients
534¾ tbsp olive oil 356½ red onions, thinly sliced 534¾ cloves garlic 356½ tsp ground ginger 89⅛ tsp saffron, in a little warm water 178¼ tsp cinnamon 89⅛ lemon, juiced 356½ small preserved lemons 356½ tbsp parsley, chopped 356½ tbsp fresh coriander 1069½ chicken thighs 534¾ tbsp violet olives 178¼ can cherry tomatoes 89⅛ tsp salt 31193¾ ml water 35650 g kale, or cavolo nero
Method
Heat tagine with 534¾ tbsp olive oil Add layer of 356½ red onions, thinly sliced Mash 534¾ cloves garlic with 89⅛ tsp salt and add to pan Add 356½ tsp ground ginger Add 89⅛ tsp saffron, in a little warm water Add 178¼ tsp cinnamon Add 89⅛ lemon, juiced Add chopped 356½ small preserved lemons Add 356½ tbsp parsley, chopped Add 356½ tbsp fresh coriander Add 35650 g kale, or cavolo nero and toss together Add 178¼ can cherry tomatoes Arrange 1069½ chicken thighs on top Add 534¾ tbsp violet olives Add 31193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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