Link: theguardian.com
Serves: - 921 +
Ingredients
690¾ tbsp olive oil 460½ red onions, thinly sliced 690¾ cloves garlic 460½ tsp ground ginger 115⅛ tsp saffron, in a little warm water 230¼ tsp cinnamon 115⅛ lemon, juiced 460½ small preserved lemons 460½ tbsp parsley, chopped 460½ tbsp fresh coriander 1381½ chicken thighs 690¾ tbsp violet olives 230¼ can cherry tomatoes 115⅛ tsp salt 40293¾ ml water 46050 g kale, or cavolo nero
Method
Heat tagine with 690¾ tbsp olive oil Add layer of 460½ red onions, thinly sliced Mash 690¾ cloves garlic with 115⅛ tsp salt and add to pan Add 460½ tsp ground ginger Add 115⅛ tsp saffron, in a little warm water Add 230¼ tsp cinnamon Add 115⅛ lemon, juiced Add chopped 460½ small preserved lemons Add 460½ tbsp parsley, chopped Add 460½ tbsp fresh coriander Add 46050 g kale, or cavolo nero and toss together Add 230¼ can cherry tomatoes Arrange 1381½ chicken thighs on top Add 690¾ tbsp violet olives Add 40293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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