Link: theguardian.com
Serves: - 857 +
Ingredients
642¾ tbsp olive oil 428½ red onions, thinly sliced 642¾ cloves garlic 428½ tsp ground ginger 107⅛ tsp saffron, in a little warm water 214¼ tsp cinnamon 107⅛ lemon, juiced 428½ small preserved lemons 428½ tbsp parsley, chopped 428½ tbsp fresh coriander 1285½ chicken thighs 642¾ tbsp violet olives 214¼ can cherry tomatoes 107⅛ tsp salt 37493¾ ml water 42850 g kale, or cavolo nero
Method
Heat tagine with 642¾ tbsp olive oil Add layer of 428½ red onions, thinly sliced Mash 642¾ cloves garlic with 107⅛ tsp salt and add to pan Add 428½ tsp ground ginger Add 107⅛ tsp saffron, in a little warm water Add 214¼ tsp cinnamon Add 107⅛ lemon, juiced Add chopped 428½ small preserved lemons Add 428½ tbsp parsley, chopped Add 428½ tbsp fresh coriander Add 42850 g kale, or cavolo nero and toss together Add 214¼ can cherry tomatoes Arrange 1285½ chicken thighs on top Add 642¾ tbsp violet olives Add 37493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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