Link: theguardian.com
Serves: - 517 +
Ingredients
387¾ tbsp olive oil 258½ red onions, thinly sliced 387¾ cloves garlic 258½ tsp ground ginger 64⅝ tsp saffron, in a little warm water 129¼ tsp cinnamon 64⅝ lemon, juiced 258½ small preserved lemons 258½ tbsp parsley, chopped 258½ tbsp fresh coriander 775½ chicken thighs 387¾ tbsp violet olives 129¼ can cherry tomatoes 64⅝ tsp salt 22618¾ ml water 25850 g kale, or cavolo nero
Method
Heat tagine with 387¾ tbsp olive oil Add layer of 258½ red onions, thinly sliced Mash 387¾ cloves garlic with 64⅝ tsp salt and add to pan Add 258½ tsp ground ginger Add 64⅝ tsp saffron, in a little warm water Add 129¼ tsp cinnamon Add 64⅝ lemon, juiced Add chopped 258½ small preserved lemons Add 258½ tbsp parsley, chopped Add 258½ tbsp fresh coriander Add 25850 g kale, or cavolo nero and toss together Add 129¼ can cherry tomatoes Arrange 775½ chicken thighs on top Add 387¾ tbsp violet olives Add 22618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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