Link: theguardian.com
Serves: - 981 +
Ingredients
735¾ tbsp olive oil 490½ red onions, thinly sliced 735¾ cloves garlic 490½ tsp ground ginger 122⅝ tsp saffron, in a little warm water 245¼ tsp cinnamon 122⅝ lemon, juiced 490½ small preserved lemons 490½ tbsp parsley, chopped 490½ tbsp fresh coriander 1471½ chicken thighs 735¾ tbsp violet olives 245¼ can cherry tomatoes 122⅝ tsp salt 42918¾ ml water 49050 g kale, or cavolo nero
Method
Heat tagine with 735¾ tbsp olive oil Add layer of 490½ red onions, thinly sliced Mash 735¾ cloves garlic with 122⅝ tsp salt and add to pan Add 490½ tsp ground ginger Add 122⅝ tsp saffron, in a little warm water Add 245¼ tsp cinnamon Add 122⅝ lemon, juiced Add chopped 490½ small preserved lemons Add 490½ tbsp parsley, chopped Add 490½ tbsp fresh coriander Add 49050 g kale, or cavolo nero and toss together Add 245¼ can cherry tomatoes Arrange 1471½ chicken thighs on top Add 735¾ tbsp violet olives Add 42918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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