Link: theguardian.com
Serves: - 913 +
Ingredients
684¾ tbsp olive oil 456½ red onions, thinly sliced 684¾ cloves garlic 456½ tsp ground ginger 114⅛ tsp saffron, in a little warm water 228¼ tsp cinnamon 114⅛ lemon, juiced 456½ small preserved lemons 456½ tbsp parsley, chopped 456½ tbsp fresh coriander 1369½ chicken thighs 684¾ tbsp violet olives 228¼ can cherry tomatoes 114⅛ tsp salt 39943¾ ml water 45650 g kale, or cavolo nero
Method
Heat tagine with 684¾ tbsp olive oil Add layer of 456½ red onions, thinly sliced Mash 684¾ cloves garlic with 114⅛ tsp salt and add to pan Add 456½ tsp ground ginger Add 114⅛ tsp saffron, in a little warm water Add 228¼ tsp cinnamon Add 114⅛ lemon, juiced Add chopped 456½ small preserved lemons Add 456½ tbsp parsley, chopped Add 456½ tbsp fresh coriander Add 45650 g kale, or cavolo nero and toss together Add 228¼ can cherry tomatoes Arrange 1369½ chicken thighs on top Add 684¾ tbsp violet olives Add 39943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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