Link: theguardian.com
Serves: - 785 +
Ingredients
588¾ tbsp olive oil 392½ red onions, thinly sliced 588¾ cloves garlic 392½ tsp ground ginger 98⅛ tsp saffron, in a little warm water 196¼ tsp cinnamon 98⅛ lemon, juiced 392½ small preserved lemons 392½ tbsp parsley, chopped 392½ tbsp fresh coriander 1177½ chicken thighs 588¾ tbsp violet olives 196¼ can cherry tomatoes 98⅛ tsp salt 34343¾ ml water 39250 g kale, or cavolo nero
Method
Heat tagine with 588¾ tbsp olive oil Add layer of 392½ red onions, thinly sliced Mash 588¾ cloves garlic with 98⅛ tsp salt and add to pan Add 392½ tsp ground ginger Add 98⅛ tsp saffron, in a little warm water Add 196¼ tsp cinnamon Add 98⅛ lemon, juiced Add chopped 392½ small preserved lemons Add 392½ tbsp parsley, chopped Add 392½ tbsp fresh coriander Add 39250 g kale, or cavolo nero and toss together Add 196¼ can cherry tomatoes Arrange 1177½ chicken thighs on top Add 588¾ tbsp violet olives Add 34343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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