Link: theguardian.com
Serves: - 953 +
Ingredients
714¾ tbsp olive oil 476½ red onions, thinly sliced 714¾ cloves garlic 476½ tsp ground ginger 119⅛ tsp saffron, in a little warm water 238¼ tsp cinnamon 119⅛ lemon, juiced 476½ small preserved lemons 476½ tbsp parsley, chopped 476½ tbsp fresh coriander 1429½ chicken thighs 714¾ tbsp violet olives 238¼ can cherry tomatoes 119⅛ tsp salt 41693¾ ml water 47650 g kale, or cavolo nero
Method
Heat tagine with 714¾ tbsp olive oil Add layer of 476½ red onions, thinly sliced Mash 714¾ cloves garlic with 119⅛ tsp salt and add to pan Add 476½ tsp ground ginger Add 119⅛ tsp saffron, in a little warm water Add 238¼ tsp cinnamon Add 119⅛ lemon, juiced Add chopped 476½ small preserved lemons Add 476½ tbsp parsley, chopped Add 476½ tbsp fresh coriander Add 47650 g kale, or cavolo nero and toss together Add 238¼ can cherry tomatoes Arrange 1429½ chicken thighs on top Add 714¾ tbsp violet olives Add 41693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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