Link: theguardian.com
Serves: - 933 +
Ingredients
699¾ tbsp olive oil 466½ red onions, thinly sliced 699¾ cloves garlic 466½ tsp ground ginger 116⅝ tsp saffron, in a little warm water 233¼ tsp cinnamon 116⅝ lemon, juiced 466½ small preserved lemons 466½ tbsp parsley, chopped 466½ tbsp fresh coriander 1399½ chicken thighs 699¾ tbsp violet olives 233¼ can cherry tomatoes 116⅝ tsp salt 40818¾ ml water 46650 g kale, or cavolo nero
Method
Heat tagine with 699¾ tbsp olive oil Add layer of 466½ red onions, thinly sliced Mash 699¾ cloves garlic with 116⅝ tsp salt and add to pan Add 466½ tsp ground ginger Add 116⅝ tsp saffron, in a little warm water Add 233¼ tsp cinnamon Add 116⅝ lemon, juiced Add chopped 466½ small preserved lemons Add 466½ tbsp parsley, chopped Add 466½ tbsp fresh coriander Add 46650 g kale, or cavolo nero and toss together Add 233¼ can cherry tomatoes Arrange 1399½ chicken thighs on top Add 699¾ tbsp violet olives Add 40818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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