Link: theguardian.com
Serves: - 781 +
Ingredients
585¾ tbsp olive oil 390½ red onions, thinly sliced 585¾ cloves garlic 390½ tsp ground ginger 97⅝ tsp saffron, in a little warm water 195¼ tsp cinnamon 97⅝ lemon, juiced 390½ small preserved lemons 390½ tbsp parsley, chopped 390½ tbsp fresh coriander 1171½ chicken thighs 585¾ tbsp violet olives 195¼ can cherry tomatoes 97⅝ tsp salt 34168¾ ml water 39050 g kale, or cavolo nero
Method
Heat tagine with 585¾ tbsp olive oil Add layer of 390½ red onions, thinly sliced Mash 585¾ cloves garlic with 97⅝ tsp salt and add to pan Add 390½ tsp ground ginger Add 97⅝ tsp saffron, in a little warm water Add 195¼ tsp cinnamon Add 97⅝ lemon, juiced Add chopped 390½ small preserved lemons Add 390½ tbsp parsley, chopped Add 390½ tbsp fresh coriander Add 39050 g kale, or cavolo nero and toss together Add 195¼ can cherry tomatoes Arrange 1171½ chicken thighs on top Add 585¾ tbsp violet olives Add 34168¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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