Link: theguardian.com
Serves: - 957 +
Ingredients
717¾ tbsp olive oil 478½ red onions, thinly sliced 717¾ cloves garlic 478½ tsp ground ginger 119⅝ tsp saffron, in a little warm water 239¼ tsp cinnamon 119⅝ lemon, juiced 478½ small preserved lemons 478½ tbsp parsley, chopped 478½ tbsp fresh coriander 1435½ chicken thighs 717¾ tbsp violet olives 239¼ can cherry tomatoes 119⅝ tsp salt 41868¾ ml water 47850 g kale, or cavolo nero
Method
Heat tagine with 717¾ tbsp olive oil Add layer of 478½ red onions, thinly sliced Mash 717¾ cloves garlic with 119⅝ tsp salt and add to pan Add 478½ tsp ground ginger Add 119⅝ tsp saffron, in a little warm water Add 239¼ tsp cinnamon Add 119⅝ lemon, juiced Add chopped 478½ small preserved lemons Add 478½ tbsp parsley, chopped Add 478½ tbsp fresh coriander Add 47850 g kale, or cavolo nero and toss together Add 239¼ can cherry tomatoes Arrange 1435½ chicken thighs on top Add 717¾ tbsp violet olives Add 41868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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