Link: theguardian.com
Serves: - 753 +
Ingredients
564¾ tbsp olive oil 376½ red onions, thinly sliced 564¾ cloves garlic 376½ tsp ground ginger 94⅛ tsp saffron, in a little warm water 188¼ tsp cinnamon 94⅛ lemon, juiced 376½ small preserved lemons 376½ tbsp parsley, chopped 376½ tbsp fresh coriander 1129½ chicken thighs 564¾ tbsp violet olives 188¼ can cherry tomatoes 94⅛ tsp salt 32943¾ ml water 37650 g kale, or cavolo nero
Method
Heat tagine with 564¾ tbsp olive oil Add layer of 376½ red onions, thinly sliced Mash 564¾ cloves garlic with 94⅛ tsp salt and add to pan Add 376½ tsp ground ginger Add 94⅛ tsp saffron, in a little warm water Add 188¼ tsp cinnamon Add 94⅛ lemon, juiced Add chopped 376½ small preserved lemons Add 376½ tbsp parsley, chopped Add 376½ tbsp fresh coriander Add 37650 g kale, or cavolo nero and toss together Add 188¼ can cherry tomatoes Arrange 1129½ chicken thighs on top Add 564¾ tbsp violet olives Add 32943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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