Link: theguardian.com
Serves: - 745 +
Ingredients
558¾ tbsp olive oil 372½ red onions, thinly sliced 558¾ cloves garlic 372½ tsp ground ginger 93⅛ tsp saffron, in a little warm water 186¼ tsp cinnamon 93⅛ lemon, juiced 372½ small preserved lemons 372½ tbsp parsley, chopped 372½ tbsp fresh coriander 1117½ chicken thighs 558¾ tbsp violet olives 186¼ can cherry tomatoes 93⅛ tsp salt 32593¾ ml water 37250 g kale, or cavolo nero
Method
Heat tagine with 558¾ tbsp olive oil Add layer of 372½ red onions, thinly sliced Mash 558¾ cloves garlic with 93⅛ tsp salt and add to pan Add 372½ tsp ground ginger Add 93⅛ tsp saffron, in a little warm water Add 186¼ tsp cinnamon Add 93⅛ lemon, juiced Add chopped 372½ small preserved lemons Add 372½ tbsp parsley, chopped Add 372½ tbsp fresh coriander Add 37250 g kale, or cavolo nero and toss together Add 186¼ can cherry tomatoes Arrange 1117½ chicken thighs on top Add 558¾ tbsp violet olives Add 32593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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