Link: theguardian.com
Serves: - 727 +
Ingredients
545¼ tbsp olive oil 363½ red onions, thinly sliced 545¼ cloves garlic 363½ tsp ground ginger 90⅞ tsp saffron, in a little warm water 181¾ tsp cinnamon 90⅞ lemon, juiced 363½ small preserved lemons 363½ tbsp parsley, chopped 363½ tbsp fresh coriander 1090½ chicken thighs 545¼ tbsp violet olives 181¾ can cherry tomatoes 90⅞ tsp salt 31806¼ ml water 36350 g kale, or cavolo nero
Method
Heat tagine with 545¼ tbsp olive oil Add layer of 363½ red onions, thinly sliced Mash 545¼ cloves garlic with 90⅞ tsp salt and add to pan Add 363½ tsp ground ginger Add 90⅞ tsp saffron, in a little warm water Add 181¾ tsp cinnamon Add 90⅞ lemon, juiced Add chopped 363½ small preserved lemons Add 363½ tbsp parsley, chopped Add 363½ tbsp fresh coriander Add 36350 g kale, or cavolo nero and toss together Add 181¾ can cherry tomatoes Arrange 1090½ chicken thighs on top Add 545¼ tbsp violet olives Add 31806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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