Link: theguardian.com
Serves: - 961 +
Ingredients
720¾ tbsp olive oil 480½ red onions, thinly sliced 720¾ cloves garlic 480½ tsp ground ginger 120⅛ tsp saffron, in a little warm water 240¼ tsp cinnamon 120⅛ lemon, juiced 480½ small preserved lemons 480½ tbsp parsley, chopped 480½ tbsp fresh coriander 1441½ chicken thighs 720¾ tbsp violet olives 240¼ can cherry tomatoes 120⅛ tsp salt 42043¾ ml water 48050 g kale, or cavolo nero
Method
Heat tagine with 720¾ tbsp olive oil Add layer of 480½ red onions, thinly sliced Mash 720¾ cloves garlic with 120⅛ tsp salt and add to pan Add 480½ tsp ground ginger Add 120⅛ tsp saffron, in a little warm water Add 240¼ tsp cinnamon Add 120⅛ lemon, juiced Add chopped 480½ small preserved lemons Add 480½ tbsp parsley, chopped Add 480½ tbsp fresh coriander Add 48050 g kale, or cavolo nero and toss together Add 240¼ can cherry tomatoes Arrange 1441½ chicken thighs on top Add 720¾ tbsp violet olives Add 42043¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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