Link: theguardian.com
Serves: - 869 +
Ingredients
651¾ tbsp olive oil 434½ red onions, thinly sliced 651¾ cloves garlic 434½ tsp ground ginger 108⅝ tsp saffron, in a little warm water 217¼ tsp cinnamon 108⅝ lemon, juiced 434½ small preserved lemons 434½ tbsp parsley, chopped 434½ tbsp fresh coriander 1303½ chicken thighs 651¾ tbsp violet olives 217¼ can cherry tomatoes 108⅝ tsp salt 38018¾ ml water 43450 g kale, or cavolo nero
Method
Heat tagine with 651¾ tbsp olive oil Add layer of 434½ red onions, thinly sliced Mash 651¾ cloves garlic with 108⅝ tsp salt and add to pan Add 434½ tsp ground ginger Add 108⅝ tsp saffron, in a little warm water Add 217¼ tsp cinnamon Add 108⅝ lemon, juiced Add chopped 434½ small preserved lemons Add 434½ tbsp parsley, chopped Add 434½ tbsp fresh coriander Add 43450 g kale, or cavolo nero and toss together Add 217¼ can cherry tomatoes Arrange 1303½ chicken thighs on top Add 651¾ tbsp violet olives Add 38018¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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