Link: theguardian.com
Serves: - 783 +
Ingredients
587¼ tbsp olive oil 391½ red onions, thinly sliced 587¼ cloves garlic 391½ tsp ground ginger 97⅞ tsp saffron, in a little warm water 195¾ tsp cinnamon 97⅞ lemon, juiced 391½ small preserved lemons 391½ tbsp parsley, chopped 391½ tbsp fresh coriander 1174½ chicken thighs 587¼ tbsp violet olives 195¾ can cherry tomatoes 97⅞ tsp salt 34256¼ ml water 39150 g kale, or cavolo nero
Method
Heat tagine with 587¼ tbsp olive oil Add layer of 391½ red onions, thinly sliced Mash 587¼ cloves garlic with 97⅞ tsp salt and add to pan Add 391½ tsp ground ginger Add 97⅞ tsp saffron, in a little warm water Add 195¾ tsp cinnamon Add 97⅞ lemon, juiced Add chopped 391½ small preserved lemons Add 391½ tbsp parsley, chopped Add 391½ tbsp fresh coriander Add 39150 g kale, or cavolo nero and toss together Add 195¾ can cherry tomatoes Arrange 1174½ chicken thighs on top Add 587¼ tbsp violet olives Add 34256¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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