Link: theguardian.com
Serves: - 849 +
Ingredients
636¾ tbsp olive oil 424½ red onions, thinly sliced 636¾ cloves garlic 424½ tsp ground ginger 106⅛ tsp saffron, in a little warm water 212¼ tsp cinnamon 106⅛ lemon, juiced 424½ small preserved lemons 424½ tbsp parsley, chopped 424½ tbsp fresh coriander 1273½ chicken thighs 636¾ tbsp violet olives 212¼ can cherry tomatoes 106⅛ tsp salt 37143¾ ml water 42450 g kale, or cavolo nero
Method
Heat tagine with 636¾ tbsp olive oil Add layer of 424½ red onions, thinly sliced Mash 636¾ cloves garlic with 106⅛ tsp salt and add to pan Add 424½ tsp ground ginger Add 106⅛ tsp saffron, in a little warm water Add 212¼ tsp cinnamon Add 106⅛ lemon, juiced Add chopped 424½ small preserved lemons Add 424½ tbsp parsley, chopped Add 424½ tbsp fresh coriander Add 42450 g kale, or cavolo nero and toss together Add 212¼ can cherry tomatoes Arrange 1273½ chicken thighs on top Add 636¾ tbsp violet olives Add 37143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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