Link: theguardian.com
Serves: - 737 +
Ingredients
552¾ tbsp olive oil 368½ red onions, thinly sliced 552¾ cloves garlic 368½ tsp ground ginger 92⅛ tsp saffron, in a little warm water 184¼ tsp cinnamon 92⅛ lemon, juiced 368½ small preserved lemons 368½ tbsp parsley, chopped 368½ tbsp fresh coriander 1105½ chicken thighs 552¾ tbsp violet olives 184¼ can cherry tomatoes 92⅛ tsp salt 32243¾ ml water 36850 g kale, or cavolo nero
Method
Heat tagine with 552¾ tbsp olive oil Add layer of 368½ red onions, thinly sliced Mash 552¾ cloves garlic with 92⅛ tsp salt and add to pan Add 368½ tsp ground ginger Add 92⅛ tsp saffron, in a little warm water Add 184¼ tsp cinnamon Add 92⅛ lemon, juiced Add chopped 368½ small preserved lemons Add 368½ tbsp parsley, chopped Add 368½ tbsp fresh coriander Add 36850 g kale, or cavolo nero and toss together Add 184¼ can cherry tomatoes Arrange 1105½ chicken thighs on top Add 552¾ tbsp violet olives Add 32243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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