Link: theguardian.com
Serves: - 771 +
Ingredients
578¼ tbsp olive oil 385½ red onions, thinly sliced 578¼ cloves garlic 385½ tsp ground ginger 96⅜ tsp saffron, in a little warm water 192¾ tsp cinnamon 96⅜ lemon, juiced 385½ small preserved lemons 385½ tbsp parsley, chopped 385½ tbsp fresh coriander 1156½ chicken thighs 578¼ tbsp violet olives 192¾ can cherry tomatoes 96⅜ tsp salt 33731¼ ml water 38550 g kale, or cavolo nero
Method
Heat tagine with 578¼ tbsp olive oil Add layer of 385½ red onions, thinly sliced Mash 578¼ cloves garlic with 96⅜ tsp salt and add to pan Add 385½ tsp ground ginger Add 96⅜ tsp saffron, in a little warm water Add 192¾ tsp cinnamon Add 96⅜ lemon, juiced Add chopped 385½ small preserved lemons Add 385½ tbsp parsley, chopped Add 385½ tbsp fresh coriander Add 38550 g kale, or cavolo nero and toss together Add 192¾ can cherry tomatoes Arrange 1156½ chicken thighs on top Add 578¼ tbsp violet olives Add 33731¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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