Link: theguardian.com
Serves: - 721 +
Ingredients
540¾ tbsp olive oil 360½ red onions, thinly sliced 540¾ cloves garlic 360½ tsp ground ginger 90⅛ tsp saffron, in a little warm water 180¼ tsp cinnamon 90⅛ lemon, juiced 360½ small preserved lemons 360½ tbsp parsley, chopped 360½ tbsp fresh coriander 1081½ chicken thighs 540¾ tbsp violet olives 180¼ can cherry tomatoes 90⅛ tsp salt 31543¾ ml water 36050 g kale, or cavolo nero
Method
Heat tagine with 540¾ tbsp olive oil Add layer of 360½ red onions, thinly sliced Mash 540¾ cloves garlic with 90⅛ tsp salt and add to pan Add 360½ tsp ground ginger Add 90⅛ tsp saffron, in a little warm water Add 180¼ tsp cinnamon Add 90⅛ lemon, juiced Add chopped 360½ small preserved lemons Add 360½ tbsp parsley, chopped Add 360½ tbsp fresh coriander Add 36050 g kale, or cavolo nero and toss together Add 180¼ can cherry tomatoes Arrange 1081½ chicken thighs on top Add 540¾ tbsp violet olives Add 31543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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