Link: theguardian.com
Serves: - 775 +
Ingredients
581¼ tbsp olive oil 387½ red onions, thinly sliced 581¼ cloves garlic 387½ tsp ground ginger 96⅞ tsp saffron, in a little warm water 193¾ tsp cinnamon 96⅞ lemon, juiced 387½ small preserved lemons 387½ tbsp parsley, chopped 387½ tbsp fresh coriander 1162½ chicken thighs 581¼ tbsp violet olives 193¾ can cherry tomatoes 96⅞ tsp salt 33906¼ ml water 38750 g kale, or cavolo nero
Method
Heat tagine with 581¼ tbsp olive oil Add layer of 387½ red onions, thinly sliced Mash 581¼ cloves garlic with 96⅞ tsp salt and add to pan Add 387½ tsp ground ginger Add 96⅞ tsp saffron, in a little warm water Add 193¾ tsp cinnamon Add 96⅞ lemon, juiced Add chopped 387½ small preserved lemons Add 387½ tbsp parsley, chopped Add 387½ tbsp fresh coriander Add 38750 g kale, or cavolo nero and toss together Add 193¾ can cherry tomatoes Arrange 1162½ chicken thighs on top Add 581¼ tbsp violet olives Add 33906¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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