Link: theguardian.com
Serves: - 791 +
Ingredients
593¼ tbsp olive oil 395½ red onions, thinly sliced 593¼ cloves garlic 395½ tsp ground ginger 98⅞ tsp saffron, in a little warm water 197¾ tsp cinnamon 98⅞ lemon, juiced 395½ small preserved lemons 395½ tbsp parsley, chopped 395½ tbsp fresh coriander 1186½ chicken thighs 593¼ tbsp violet olives 197¾ can cherry tomatoes 98⅞ tsp salt 34606¼ ml water 39550 g kale, or cavolo nero
Method
Heat tagine with 593¼ tbsp olive oil Add layer of 395½ red onions, thinly sliced Mash 593¼ cloves garlic with 98⅞ tsp salt and add to pan Add 395½ tsp ground ginger Add 98⅞ tsp saffron, in a little warm water Add 197¾ tsp cinnamon Add 98⅞ lemon, juiced Add chopped 395½ small preserved lemons Add 395½ tbsp parsley, chopped Add 395½ tbsp fresh coriander Add 39550 g kale, or cavolo nero and toss together Add 197¾ can cherry tomatoes Arrange 1186½ chicken thighs on top Add 593¼ tbsp violet olives Add 34606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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