Link: theguardian.com
Serves: - 767 +
Ingredients
575¼ tbsp olive oil 383½ red onions, thinly sliced 575¼ cloves garlic 383½ tsp ground ginger 95⅞ tsp saffron, in a little warm water 191¾ tsp cinnamon 95⅞ lemon, juiced 383½ small preserved lemons 383½ tbsp parsley, chopped 383½ tbsp fresh coriander 1150½ chicken thighs 575¼ tbsp violet olives 191¾ can cherry tomatoes 95⅞ tsp salt 33556¼ ml water 38350 g kale, or cavolo nero
Method
Heat tagine with 575¼ tbsp olive oil Add layer of 383½ red onions, thinly sliced Mash 575¼ cloves garlic with 95⅞ tsp salt and add to pan Add 383½ tsp ground ginger Add 95⅞ tsp saffron, in a little warm water Add 191¾ tsp cinnamon Add 95⅞ lemon, juiced Add chopped 383½ small preserved lemons Add 383½ tbsp parsley, chopped Add 383½ tbsp fresh coriander Add 38350 g kale, or cavolo nero and toss together Add 191¾ can cherry tomatoes Arrange 1150½ chicken thighs on top Add 575¼ tbsp violet olives Add 33556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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