Link: theguardian.com
Serves: - 853 +
Ingredients
639¾ tbsp olive oil 426½ red onions, thinly sliced 639¾ cloves garlic 426½ tsp ground ginger 106⅝ tsp saffron, in a little warm water 213¼ tsp cinnamon 106⅝ lemon, juiced 426½ small preserved lemons 426½ tbsp parsley, chopped 426½ tbsp fresh coriander 1279½ chicken thighs 639¾ tbsp violet olives 213¼ can cherry tomatoes 106⅝ tsp salt 37318¾ ml water 42650 g kale, or cavolo nero
Method
Heat tagine with 639¾ tbsp olive oil Add layer of 426½ red onions, thinly sliced Mash 639¾ cloves garlic with 106⅝ tsp salt and add to pan Add 426½ tsp ground ginger Add 106⅝ tsp saffron, in a little warm water Add 213¼ tsp cinnamon Add 106⅝ lemon, juiced Add chopped 426½ small preserved lemons Add 426½ tbsp parsley, chopped Add 426½ tbsp fresh coriander Add 42650 g kale, or cavolo nero and toss together Add 213¼ can cherry tomatoes Arrange 1279½ chicken thighs on top Add 639¾ tbsp violet olives Add 37318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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