Link: theguardian.com
Serves: - 717 +
Ingredients
537¾ tbsp olive oil 358½ red onions, thinly sliced 537¾ cloves garlic 358½ tsp ground ginger 89⅝ tsp saffron, in a little warm water 179¼ tsp cinnamon 89⅝ lemon, juiced 358½ small preserved lemons 358½ tbsp parsley, chopped 358½ tbsp fresh coriander 1075½ chicken thighs 537¾ tbsp violet olives 179¼ can cherry tomatoes 89⅝ tsp salt 31368¾ ml water 35850 g kale, or cavolo nero
Method
Heat tagine with 537¾ tbsp olive oil Add layer of 358½ red onions, thinly sliced Mash 537¾ cloves garlic with 89⅝ tsp salt and add to pan Add 358½ tsp ground ginger Add 89⅝ tsp saffron, in a little warm water Add 179¼ tsp cinnamon Add 89⅝ lemon, juiced Add chopped 358½ small preserved lemons Add 358½ tbsp parsley, chopped Add 358½ tbsp fresh coriander Add 35850 g kale, or cavolo nero and toss together Add 179¼ can cherry tomatoes Arrange 1075½ chicken thighs on top Add 537¾ tbsp violet olives Add 31368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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