Link: theguardian.com
Serves: - 881 +
Ingredients
660¾ tbsp olive oil 440½ red onions, thinly sliced 660¾ cloves garlic 440½ tsp ground ginger 110⅛ tsp saffron, in a little warm water 220¼ tsp cinnamon 110⅛ lemon, juiced 440½ small preserved lemons 440½ tbsp parsley, chopped 440½ tbsp fresh coriander 1321½ chicken thighs 660¾ tbsp violet olives 220¼ can cherry tomatoes 110⅛ tsp salt 38543¾ ml water 44050 g kale, or cavolo nero
Method
Heat tagine with 660¾ tbsp olive oil Add layer of 440½ red onions, thinly sliced Mash 660¾ cloves garlic with 110⅛ tsp salt and add to pan Add 440½ tsp ground ginger Add 110⅛ tsp saffron, in a little warm water Add 220¼ tsp cinnamon Add 110⅛ lemon, juiced Add chopped 440½ small preserved lemons Add 440½ tbsp parsley, chopped Add 440½ tbsp fresh coriander Add 44050 g kale, or cavolo nero and toss together Add 220¼ can cherry tomatoes Arrange 1321½ chicken thighs on top Add 660¾ tbsp violet olives Add 38543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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