Link: theguardian.com
Serves: - 877 +
Ingredients
657¾ tbsp olive oil 438½ red onions, thinly sliced 657¾ cloves garlic 438½ tsp ground ginger 109⅝ tsp saffron, in a little warm water 219¼ tsp cinnamon 109⅝ lemon, juiced 438½ small preserved lemons 438½ tbsp parsley, chopped 438½ tbsp fresh coriander 1315½ chicken thighs 657¾ tbsp violet olives 219¼ can cherry tomatoes 109⅝ tsp salt 38368¾ ml water 43850 g kale, or cavolo nero
Method
Heat tagine with 657¾ tbsp olive oil Add layer of 438½ red onions, thinly sliced Mash 657¾ cloves garlic with 109⅝ tsp salt and add to pan Add 438½ tsp ground ginger Add 109⅝ tsp saffron, in a little warm water Add 219¼ tsp cinnamon Add 109⅝ lemon, juiced Add chopped 438½ small preserved lemons Add 438½ tbsp parsley, chopped Add 438½ tbsp fresh coriander Add 43850 g kale, or cavolo nero and toss together Add 219¼ can cherry tomatoes Arrange 1315½ chicken thighs on top Add 657¾ tbsp violet olives Add 38368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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