Link: theguardian.com
Serves: - 733 +
Ingredients
549¾ tbsp olive oil 366½ red onions, thinly sliced 549¾ cloves garlic 366½ tsp ground ginger 91⅝ tsp saffron, in a little warm water 183¼ tsp cinnamon 91⅝ lemon, juiced 366½ small preserved lemons 366½ tbsp parsley, chopped 366½ tbsp fresh coriander 1099½ chicken thighs 549¾ tbsp violet olives 183¼ can cherry tomatoes 91⅝ tsp salt 32068¾ ml water 36650 g kale, or cavolo nero
Method
Heat tagine with 549¾ tbsp olive oil Add layer of 366½ red onions, thinly sliced Mash 549¾ cloves garlic with 91⅝ tsp salt and add to pan Add 366½ tsp ground ginger Add 91⅝ tsp saffron, in a little warm water Add 183¼ tsp cinnamon Add 91⅝ lemon, juiced Add chopped 366½ small preserved lemons Add 366½ tbsp parsley, chopped Add 366½ tbsp fresh coriander Add 36650 g kale, or cavolo nero and toss together Add 183¼ can cherry tomatoes Arrange 1099½ chicken thighs on top Add 549¾ tbsp violet olives Add 32068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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