Link: theguardian.com
Serves: - 759 +
Ingredients
569¼ tbsp olive oil 379½ red onions, thinly sliced 569¼ cloves garlic 379½ tsp ground ginger 94⅞ tsp saffron, in a little warm water 189¾ tsp cinnamon 94⅞ lemon, juiced 379½ small preserved lemons 379½ tbsp parsley, chopped 379½ tbsp fresh coriander 1138½ chicken thighs 569¼ tbsp violet olives 189¾ can cherry tomatoes 94⅞ tsp salt 33206¼ ml water 37950 g kale, or cavolo nero
Method
Heat tagine with 569¼ tbsp olive oil Add layer of 379½ red onions, thinly sliced Mash 569¼ cloves garlic with 94⅞ tsp salt and add to pan Add 379½ tsp ground ginger Add 94⅞ tsp saffron, in a little warm water Add 189¾ tsp cinnamon Add 94⅞ lemon, juiced Add chopped 379½ small preserved lemons Add 379½ tbsp parsley, chopped Add 379½ tbsp fresh coriander Add 37950 g kale, or cavolo nero and toss together Add 189¾ can cherry tomatoes Arrange 1138½ chicken thighs on top Add 569¼ tbsp violet olives Add 33206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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