Link: theguardian.com
Serves: - 965 +
Ingredients
723¾ tbsp olive oil 482½ red onions, thinly sliced 723¾ cloves garlic 482½ tsp ground ginger 120⅝ tsp saffron, in a little warm water 241¼ tsp cinnamon 120⅝ lemon, juiced 482½ small preserved lemons 482½ tbsp parsley, chopped 482½ tbsp fresh coriander 1447½ chicken thighs 723¾ tbsp violet olives 241¼ can cherry tomatoes 120⅝ tsp salt 42218¾ ml water 48250 g kale, or cavolo nero
Method
Heat tagine with 723¾ tbsp olive oil Add layer of 482½ red onions, thinly sliced Mash 723¾ cloves garlic with 120⅝ tsp salt and add to pan Add 482½ tsp ground ginger Add 120⅝ tsp saffron, in a little warm water Add 241¼ tsp cinnamon Add 120⅝ lemon, juiced Add chopped 482½ small preserved lemons Add 482½ tbsp parsley, chopped Add 482½ tbsp fresh coriander Add 48250 g kale, or cavolo nero and toss together Add 241¼ can cherry tomatoes Arrange 1447½ chicken thighs on top Add 723¾ tbsp violet olives Add 42218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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