Link: theguardian.com
Serves: - 929 +
Ingredients
696¾ tbsp olive oil 464½ red onions, thinly sliced 696¾ cloves garlic 464½ tsp ground ginger 116⅛ tsp saffron, in a little warm water 232¼ tsp cinnamon 116⅛ lemon, juiced 464½ small preserved lemons 464½ tbsp parsley, chopped 464½ tbsp fresh coriander 1393½ chicken thighs 696¾ tbsp violet olives 232¼ can cherry tomatoes 116⅛ tsp salt 40643¾ ml water 46450 g kale, or cavolo nero
Method
Heat tagine with 696¾ tbsp olive oil Add layer of 464½ red onions, thinly sliced Mash 696¾ cloves garlic with 116⅛ tsp salt and add to pan Add 464½ tsp ground ginger Add 116⅛ tsp saffron, in a little warm water Add 232¼ tsp cinnamon Add 116⅛ lemon, juiced Add chopped 464½ small preserved lemons Add 464½ tbsp parsley, chopped Add 464½ tbsp fresh coriander Add 46450 g kale, or cavolo nero and toss together Add 232¼ can cherry tomatoes Arrange 1393½ chicken thighs on top Add 696¾ tbsp violet olives Add 40643¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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