Link: theguardian.com
Serves: - 773 +
Ingredients
579¾ tbsp olive oil 386½ red onions, thinly sliced 579¾ cloves garlic 386½ tsp ground ginger 96⅝ tsp saffron, in a little warm water 193¼ tsp cinnamon 96⅝ lemon, juiced 386½ small preserved lemons 386½ tbsp parsley, chopped 386½ tbsp fresh coriander 1159½ chicken thighs 579¾ tbsp violet olives 193¼ can cherry tomatoes 96⅝ tsp salt 33818¾ ml water 38650 g kale, or cavolo nero
Method
Heat tagine with 579¾ tbsp olive oil Add layer of 386½ red onions, thinly sliced Mash 579¾ cloves garlic with 96⅝ tsp salt and add to pan Add 386½ tsp ground ginger Add 96⅝ tsp saffron, in a little warm water Add 193¼ tsp cinnamon Add 96⅝ lemon, juiced Add chopped 386½ small preserved lemons Add 386½ tbsp parsley, chopped Add 386½ tbsp fresh coriander Add 38650 g kale, or cavolo nero and toss together Add 193¼ can cherry tomatoes Arrange 1159½ chicken thighs on top Add 579¾ tbsp violet olives Add 33818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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