Link: theguardian.com
Serves: - 873 +
Ingredients
654¾ tbsp olive oil 436½ red onions, thinly sliced 654¾ cloves garlic 436½ tsp ground ginger 109⅛ tsp saffron, in a little warm water 218¼ tsp cinnamon 109⅛ lemon, juiced 436½ small preserved lemons 436½ tbsp parsley, chopped 436½ tbsp fresh coriander 1309½ chicken thighs 654¾ tbsp violet olives 218¼ can cherry tomatoes 109⅛ tsp salt 38193¾ ml water 43650 g kale, or cavolo nero
Method
Heat tagine with 654¾ tbsp olive oil Add layer of 436½ red onions, thinly sliced Mash 654¾ cloves garlic with 109⅛ tsp salt and add to pan Add 436½ tsp ground ginger Add 109⅛ tsp saffron, in a little warm water Add 218¼ tsp cinnamon Add 109⅛ lemon, juiced Add chopped 436½ small preserved lemons Add 436½ tbsp parsley, chopped Add 436½ tbsp fresh coriander Add 43650 g kale, or cavolo nero and toss together Add 218¼ can cherry tomatoes Arrange 1309½ chicken thighs on top Add 654¾ tbsp violet olives Add 38193¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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