Link: theguardian.com
Serves: - 795 +
Ingredients
596¼ tbsp olive oil 397½ red onions, thinly sliced 596¼ cloves garlic 397½ tsp ground ginger 99⅜ tsp saffron, in a little warm water 198¾ tsp cinnamon 99⅜ lemon, juiced 397½ small preserved lemons 397½ tbsp parsley, chopped 397½ tbsp fresh coriander 1192½ chicken thighs 596¼ tbsp violet olives 198¾ can cherry tomatoes 99⅜ tsp salt 34781¼ ml water 39750 g kale, or cavolo nero
Method
Heat tagine with 596¼ tbsp olive oil Add layer of 397½ red onions, thinly sliced Mash 596¼ cloves garlic with 99⅜ tsp salt and add to pan Add 397½ tsp ground ginger Add 99⅜ tsp saffron, in a little warm water Add 198¾ tsp cinnamon Add 99⅜ lemon, juiced Add chopped 397½ small preserved lemons Add 397½ tbsp parsley, chopped Add 397½ tbsp fresh coriander Add 39750 g kale, or cavolo nero and toss together Add 198¾ can cherry tomatoes Arrange 1192½ chicken thighs on top Add 596¼ tbsp violet olives Add 34781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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