Link: theguardian.com
Serves: - 749 +
Ingredients
561¾ tbsp olive oil 374½ red onions, thinly sliced 561¾ cloves garlic 374½ tsp ground ginger 93⅝ tsp saffron, in a little warm water 187¼ tsp cinnamon 93⅝ lemon, juiced 374½ small preserved lemons 374½ tbsp parsley, chopped 374½ tbsp fresh coriander 1123½ chicken thighs 561¾ tbsp violet olives 187¼ can cherry tomatoes 93⅝ tsp salt 32768¾ ml water 37450 g kale, or cavolo nero
Method
Heat tagine with 561¾ tbsp olive oil Add layer of 374½ red onions, thinly sliced Mash 561¾ cloves garlic with 93⅝ tsp salt and add to pan Add 374½ tsp ground ginger Add 93⅝ tsp saffron, in a little warm water Add 187¼ tsp cinnamon Add 93⅝ lemon, juiced Add chopped 374½ small preserved lemons Add 374½ tbsp parsley, chopped Add 374½ tbsp fresh coriander Add 37450 g kale, or cavolo nero and toss together Add 187¼ can cherry tomatoes Arrange 1123½ chicken thighs on top Add 561¾ tbsp violet olives Add 32768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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