Link: theguardian.com
Serves: - 937 +
Ingredients
702¾ tbsp olive oil 468½ red onions, thinly sliced 702¾ cloves garlic 468½ tsp ground ginger 117⅛ tsp saffron, in a little warm water 234¼ tsp cinnamon 117⅛ lemon, juiced 468½ small preserved lemons 468½ tbsp parsley, chopped 468½ tbsp fresh coriander 1405½ chicken thighs 702¾ tbsp violet olives 234¼ can cherry tomatoes 117⅛ tsp salt 40993¾ ml water 46850 g kale, or cavolo nero
Method
Heat tagine with 702¾ tbsp olive oil Add layer of 468½ red onions, thinly sliced Mash 702¾ cloves garlic with 117⅛ tsp salt and add to pan Add 468½ tsp ground ginger Add 117⅛ tsp saffron, in a little warm water Add 234¼ tsp cinnamon Add 117⅛ lemon, juiced Add chopped 468½ small preserved lemons Add 468½ tbsp parsley, chopped Add 468½ tbsp fresh coriander Add 46850 g kale, or cavolo nero and toss together Add 234¼ can cherry tomatoes Arrange 1405½ chicken thighs on top Add 702¾ tbsp violet olives Add 40993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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