Link: theguardian.com
Serves: - 501 +
Ingredients
375¾ tbsp olive oil 250½ red onions, thinly sliced 375¾ cloves garlic 250½ tsp ground ginger 62⅝ tsp saffron, in a little warm water 125¼ tsp cinnamon 62⅝ lemon, juiced 250½ small preserved lemons 250½ tbsp parsley, chopped 250½ tbsp fresh coriander 751½ chicken thighs 375¾ tbsp violet olives 125¼ can cherry tomatoes 62⅝ tsp salt 21918¾ ml water 25050 g kale, or cavolo nero
Method
Heat tagine with 375¾ tbsp olive oil Add layer of 250½ red onions, thinly sliced Mash 375¾ cloves garlic with 62⅝ tsp salt and add to pan Add 250½ tsp ground ginger Add 62⅝ tsp saffron, in a little warm water Add 125¼ tsp cinnamon Add 62⅝ lemon, juiced Add chopped 250½ small preserved lemons Add 250½ tbsp parsley, chopped Add 250½ tbsp fresh coriander Add 25050 g kale, or cavolo nero and toss together Add 125¼ can cherry tomatoes Arrange 751½ chicken thighs on top Add 375¾ tbsp violet olives Add 21918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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