Link: theguardian.com
Serves: - 789 +
Ingredients
591¾ tbsp olive oil 394½ red onions, thinly sliced 591¾ cloves garlic 394½ tsp ground ginger 98⅝ tsp saffron, in a little warm water 197¼ tsp cinnamon 98⅝ lemon, juiced 394½ small preserved lemons 394½ tbsp parsley, chopped 394½ tbsp fresh coriander 1183½ chicken thighs 591¾ tbsp violet olives 197¼ can cherry tomatoes 98⅝ tsp salt 34518¾ ml water 39450 g kale, or cavolo nero
Method
Heat tagine with 591¾ tbsp olive oil Add layer of 394½ red onions, thinly sliced Mash 591¾ cloves garlic with 98⅝ tsp salt and add to pan Add 394½ tsp ground ginger Add 98⅝ tsp saffron, in a little warm water Add 197¼ tsp cinnamon Add 98⅝ lemon, juiced Add chopped 394½ small preserved lemons Add 394½ tbsp parsley, chopped Add 394½ tbsp fresh coriander Add 39450 g kale, or cavolo nero and toss together Add 197¼ can cherry tomatoes Arrange 1183½ chicken thighs on top Add 591¾ tbsp violet olives Add 34518¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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