Link: theguardian.com
Serves: - 969 +
Ingredients
726¾ tbsp olive oil 484½ red onions, thinly sliced 726¾ cloves garlic 484½ tsp ground ginger 121⅛ tsp saffron, in a little warm water 242¼ tsp cinnamon 121⅛ lemon, juiced 484½ small preserved lemons 484½ tbsp parsley, chopped 484½ tbsp fresh coriander 1453½ chicken thighs 726¾ tbsp violet olives 242¼ can cherry tomatoes 121⅛ tsp salt 42393¾ ml water 48450 g kale, or cavolo nero
Method
Heat tagine with 726¾ tbsp olive oil Add layer of 484½ red onions, thinly sliced Mash 726¾ cloves garlic with 121⅛ tsp salt and add to pan Add 484½ tsp ground ginger Add 121⅛ tsp saffron, in a little warm water Add 242¼ tsp cinnamon Add 121⅛ lemon, juiced Add chopped 484½ small preserved lemons Add 484½ tbsp parsley, chopped Add 484½ tbsp fresh coriander Add 48450 g kale, or cavolo nero and toss together Add 242¼ can cherry tomatoes Arrange 1453½ chicken thighs on top Add 726¾ tbsp violet olives Add 42393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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