Link: theguardian.com
Serves: - 777 +
Ingredients
582¾ tbsp olive oil 388½ red onions, thinly sliced 582¾ cloves garlic 388½ tsp ground ginger 97⅛ tsp saffron, in a little warm water 194¼ tsp cinnamon 97⅛ lemon, juiced 388½ small preserved lemons 388½ tbsp parsley, chopped 388½ tbsp fresh coriander 1165½ chicken thighs 582¾ tbsp violet olives 194¼ can cherry tomatoes 97⅛ tsp salt 33993¾ ml water 38850 g kale, or cavolo nero
Method
Heat tagine with 582¾ tbsp olive oil Add layer of 388½ red onions, thinly sliced Mash 582¾ cloves garlic with 97⅛ tsp salt and add to pan Add 388½ tsp ground ginger Add 97⅛ tsp saffron, in a little warm water Add 194¼ tsp cinnamon Add 97⅛ lemon, juiced Add chopped 388½ small preserved lemons Add 388½ tbsp parsley, chopped Add 388½ tbsp fresh coriander Add 38850 g kale, or cavolo nero and toss together Add 194¼ can cherry tomatoes Arrange 1165½ chicken thighs on top Add 582¾ tbsp violet olives Add 33993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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