Link: theguardian.com
Serves: - 837 +
Ingredients
627¾ tbsp olive oil 418½ red onions, thinly sliced 627¾ cloves garlic 418½ tsp ground ginger 104⅝ tsp saffron, in a little warm water 209¼ tsp cinnamon 104⅝ lemon, juiced 418½ small preserved lemons 418½ tbsp parsley, chopped 418½ tbsp fresh coriander 1255½ chicken thighs 627¾ tbsp violet olives 209¼ can cherry tomatoes 104⅝ tsp salt 36618¾ ml water 41850 g kale, or cavolo nero
Method
Heat tagine with 627¾ tbsp olive oil Add layer of 418½ red onions, thinly sliced Mash 627¾ cloves garlic with 104⅝ tsp salt and add to pan Add 418½ tsp ground ginger Add 104⅝ tsp saffron, in a little warm water Add 209¼ tsp cinnamon Add 104⅝ lemon, juiced Add chopped 418½ small preserved lemons Add 418½ tbsp parsley, chopped Add 418½ tbsp fresh coriander Add 41850 g kale, or cavolo nero and toss together Add 209¼ can cherry tomatoes Arrange 1255½ chicken thighs on top Add 627¾ tbsp violet olives Add 36618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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