Link: theguardian.com
Serves: - 797 +
Ingredients
597¾ tbsp olive oil 398½ red onions, thinly sliced 597¾ cloves garlic 398½ tsp ground ginger 99⅝ tsp saffron, in a little warm water 199¼ tsp cinnamon 99⅝ lemon, juiced 398½ small preserved lemons 398½ tbsp parsley, chopped 398½ tbsp fresh coriander 1195½ chicken thighs 597¾ tbsp violet olives 199¼ can cherry tomatoes 99⅝ tsp salt 34868¾ ml water 39850 g kale, or cavolo nero
Method
Heat tagine with 597¾ tbsp olive oil Add layer of 398½ red onions, thinly sliced Mash 597¾ cloves garlic with 99⅝ tsp salt and add to pan Add 398½ tsp ground ginger Add 99⅝ tsp saffron, in a little warm water Add 199¼ tsp cinnamon Add 99⅝ lemon, juiced Add chopped 398½ small preserved lemons Add 398½ tbsp parsley, chopped Add 398½ tbsp fresh coriander Add 39850 g kale, or cavolo nero and toss together Add 199¼ can cherry tomatoes Arrange 1195½ chicken thighs on top Add 597¾ tbsp violet olives Add 34868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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