Link: theguardian.com
Serves: - 865 +
Ingredients
648¾ tbsp olive oil 432½ red onions, thinly sliced 648¾ cloves garlic 432½ tsp ground ginger 108⅛ tsp saffron, in a little warm water 216¼ tsp cinnamon 108⅛ lemon, juiced 432½ small preserved lemons 432½ tbsp parsley, chopped 432½ tbsp fresh coriander 1297½ chicken thighs 648¾ tbsp violet olives 216¼ can cherry tomatoes 108⅛ tsp salt 37843¾ ml water 43250 g kale, or cavolo nero
Method
Heat tagine with 648¾ tbsp olive oil Add layer of 432½ red onions, thinly sliced Mash 648¾ cloves garlic with 108⅛ tsp salt and add to pan Add 432½ tsp ground ginger Add 108⅛ tsp saffron, in a little warm water Add 216¼ tsp cinnamon Add 108⅛ lemon, juiced Add chopped 432½ small preserved lemons Add 432½ tbsp parsley, chopped Add 432½ tbsp fresh coriander Add 43250 g kale, or cavolo nero and toss together Add 216¼ can cherry tomatoes Arrange 1297½ chicken thighs on top Add 648¾ tbsp violet olives Add 37843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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