Link: theguardian.com
Serves: - 945 +
Ingredients
708¾ tbsp olive oil 472½ red onions, thinly sliced 708¾ cloves garlic 472½ tsp ground ginger 118⅛ tsp saffron, in a little warm water 236¼ tsp cinnamon 118⅛ lemon, juiced 472½ small preserved lemons 472½ tbsp parsley, chopped 472½ tbsp fresh coriander 1417½ chicken thighs 708¾ tbsp violet olives 236¼ can cherry tomatoes 118⅛ tsp salt 41343¾ ml water 47250 g kale, or cavolo nero
Method
Heat tagine with 708¾ tbsp olive oil Add layer of 472½ red onions, thinly sliced Mash 708¾ cloves garlic with 118⅛ tsp salt and add to pan Add 472½ tsp ground ginger Add 118⅛ tsp saffron, in a little warm water Add 236¼ tsp cinnamon Add 118⅛ lemon, juiced Add chopped 472½ small preserved lemons Add 472½ tbsp parsley, chopped Add 472½ tbsp fresh coriander Add 47250 g kale, or cavolo nero and toss together Add 236¼ can cherry tomatoes Arrange 1417½ chicken thighs on top Add 708¾ tbsp violet olives Add 41343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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