Link: theguardian.com
Serves: - 925 +
Ingredients
693¾ tbsp olive oil 462½ red onions, thinly sliced 693¾ cloves garlic 462½ tsp ground ginger 115⅝ tsp saffron, in a little warm water 231¼ tsp cinnamon 115⅝ lemon, juiced 462½ small preserved lemons 462½ tbsp parsley, chopped 462½ tbsp fresh coriander 1387½ chicken thighs 693¾ tbsp violet olives 231¼ can cherry tomatoes 115⅝ tsp salt 40468¾ ml water 46250 g kale, or cavolo nero
Method
Heat tagine with 693¾ tbsp olive oil Add layer of 462½ red onions, thinly sliced Mash 693¾ cloves garlic with 115⅝ tsp salt and add to pan Add 462½ tsp ground ginger Add 115⅝ tsp saffron, in a little warm water Add 231¼ tsp cinnamon Add 115⅝ lemon, juiced Add chopped 462½ small preserved lemons Add 462½ tbsp parsley, chopped Add 462½ tbsp fresh coriander Add 46250 g kale, or cavolo nero and toss together Add 231¼ can cherry tomatoes Arrange 1387½ chicken thighs on top Add 693¾ tbsp violet olives Add 40468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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