Link: theguardian.com
Serves: - 841 +
Ingredients
630¾ tbsp olive oil 420½ red onions, thinly sliced 630¾ cloves garlic 420½ tsp ground ginger 105⅛ tsp saffron, in a little warm water 210¼ tsp cinnamon 105⅛ lemon, juiced 420½ small preserved lemons 420½ tbsp parsley, chopped 420½ tbsp fresh coriander 1261½ chicken thighs 630¾ tbsp violet olives 210¼ can cherry tomatoes 105⅛ tsp salt 36793¾ ml water 42050 g kale, or cavolo nero
Method
Heat tagine with 630¾ tbsp olive oil Add layer of 420½ red onions, thinly sliced Mash 630¾ cloves garlic with 105⅛ tsp salt and add to pan Add 420½ tsp ground ginger Add 105⅛ tsp saffron, in a little warm water Add 210¼ tsp cinnamon Add 105⅛ lemon, juiced Add chopped 420½ small preserved lemons Add 420½ tbsp parsley, chopped Add 420½ tbsp fresh coriander Add 42050 g kale, or cavolo nero and toss together Add 210¼ can cherry tomatoes Arrange 1261½ chicken thighs on top Add 630¾ tbsp violet olives Add 36793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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