Link: theguardian.com
Serves: - 975 +
Ingredients
731¼ tbsp olive oil 487½ red onions, thinly sliced 731¼ cloves garlic 487½ tsp ground ginger 121⅞ tsp saffron, in a little warm water 243¾ tsp cinnamon 121⅞ lemon, juiced 487½ small preserved lemons 487½ tbsp parsley, chopped 487½ tbsp fresh coriander 1462½ chicken thighs 731¼ tbsp violet olives 243¾ can cherry tomatoes 121⅞ tsp salt 42656¼ ml water 48750 g kale, or cavolo nero
Method
Heat tagine with 731¼ tbsp olive oil Add layer of 487½ red onions, thinly sliced Mash 731¼ cloves garlic with 121⅞ tsp salt and add to pan Add 487½ tsp ground ginger Add 121⅞ tsp saffron, in a little warm water Add 243¾ tsp cinnamon Add 121⅞ lemon, juiced Add chopped 487½ small preserved lemons Add 487½ tbsp parsley, chopped Add 487½ tbsp fresh coriander Add 48750 g kale, or cavolo nero and toss together Add 243¾ can cherry tomatoes Arrange 1462½ chicken thighs on top Add 731¼ tbsp violet olives Add 42656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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