Link: theguardian.com
Serves: - 973 +
Ingredients
729¾ tbsp olive oil 486½ red onions, thinly sliced 729¾ cloves garlic 486½ tsp ground ginger 121⅝ tsp saffron, in a little warm water 243¼ tsp cinnamon 121⅝ lemon, juiced 486½ small preserved lemons 486½ tbsp parsley, chopped 486½ tbsp fresh coriander 1459½ chicken thighs 729¾ tbsp violet olives 243¼ can cherry tomatoes 121⅝ tsp salt 42568¾ ml water 48650 g kale, or cavolo nero
Method
Heat tagine with 729¾ tbsp olive oil Add layer of 486½ red onions, thinly sliced Mash 729¾ cloves garlic with 121⅝ tsp salt and add to pan Add 486½ tsp ground ginger Add 121⅝ tsp saffron, in a little warm water Add 243¼ tsp cinnamon Add 121⅝ lemon, juiced Add chopped 486½ small preserved lemons Add 486½ tbsp parsley, chopped Add 486½ tbsp fresh coriander Add 48650 g kale, or cavolo nero and toss together Add 243¼ can cherry tomatoes Arrange 1459½ chicken thighs on top Add 729¾ tbsp violet olives Add 42568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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