Link: theguardian.com
Serves: - 787 +
Ingredients
590¼ tbsp olive oil 393½ red onions, thinly sliced 590¼ cloves garlic 393½ tsp ground ginger 98⅜ tsp saffron, in a little warm water 196¾ tsp cinnamon 98⅜ lemon, juiced 393½ small preserved lemons 393½ tbsp parsley, chopped 393½ tbsp fresh coriander 1180½ chicken thighs 590¼ tbsp violet olives 196¾ can cherry tomatoes 98⅜ tsp salt 34431¼ ml water 39350 g kale, or cavolo nero
Method
Heat tagine with 590¼ tbsp olive oil Add layer of 393½ red onions, thinly sliced Mash 590¼ cloves garlic with 98⅜ tsp salt and add to pan Add 393½ tsp ground ginger Add 98⅜ tsp saffron, in a little warm water Add 196¾ tsp cinnamon Add 98⅜ lemon, juiced Add chopped 393½ small preserved lemons Add 393½ tbsp parsley, chopped Add 393½ tbsp fresh coriander Add 39350 g kale, or cavolo nero and toss together Add 196¾ can cherry tomatoes Arrange 1180½ chicken thighs on top Add 590¼ tbsp violet olives Add 34431¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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