Link: theguardian.com
Serves: - 729 +
Ingredients
546¾ tbsp olive oil 364½ red onions, thinly sliced 546¾ cloves garlic 364½ tsp ground ginger 91⅛ tsp saffron, in a little warm water 182¼ tsp cinnamon 91⅛ lemon, juiced 364½ small preserved lemons 364½ tbsp parsley, chopped 364½ tbsp fresh coriander 1093½ chicken thighs 546¾ tbsp violet olives 182¼ can cherry tomatoes 91⅛ tsp salt 31893¾ ml water 36450 g kale, or cavolo nero
Method
Heat tagine with 546¾ tbsp olive oil Add layer of 364½ red onions, thinly sliced Mash 546¾ cloves garlic with 91⅛ tsp salt and add to pan Add 364½ tsp ground ginger Add 91⅛ tsp saffron, in a little warm water Add 182¼ tsp cinnamon Add 91⅛ lemon, juiced Add chopped 364½ small preserved lemons Add 364½ tbsp parsley, chopped Add 364½ tbsp fresh coriander Add 36450 g kale, or cavolo nero and toss together Add 182¼ can cherry tomatoes Arrange 1093½ chicken thighs on top Add 546¾ tbsp violet olives Add 31893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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