Link: theguardian.com
Serves: - 751 +
Ingredients
563¼ tbsp olive oil 375½ red onions, thinly sliced 563¼ cloves garlic 375½ tsp ground ginger 93⅞ tsp saffron, in a little warm water 187¾ tsp cinnamon 93⅞ lemon, juiced 375½ small preserved lemons 375½ tbsp parsley, chopped 375½ tbsp fresh coriander 1126½ chicken thighs 563¼ tbsp violet olives 187¾ can cherry tomatoes 93⅞ tsp salt 32856¼ ml water 37550 g kale, or cavolo nero
Method
Heat tagine with 563¼ tbsp olive oil Add layer of 375½ red onions, thinly sliced Mash 563¼ cloves garlic with 93⅞ tsp salt and add to pan Add 375½ tsp ground ginger Add 93⅞ tsp saffron, in a little warm water Add 187¾ tsp cinnamon Add 93⅞ lemon, juiced Add chopped 375½ small preserved lemons Add 375½ tbsp parsley, chopped Add 375½ tbsp fresh coriander Add 37550 g kale, or cavolo nero and toss together Add 187¾ can cherry tomatoes Arrange 1126½ chicken thighs on top Add 563¼ tbsp violet olives Add 32856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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