Link: theguardian.com
Serves: - 519 +
Ingredients
389¼ tbsp olive oil 259½ red onions, thinly sliced 389¼ cloves garlic 259½ tsp ground ginger 64⅞ tsp saffron, in a little warm water 129¾ tsp cinnamon 64⅞ lemon, juiced 259½ small preserved lemons 259½ tbsp parsley, chopped 259½ tbsp fresh coriander 778½ chicken thighs 389¼ tbsp violet olives 129¾ can cherry tomatoes 64⅞ tsp salt 22706¼ ml water 25950 g kale, or cavolo nero
Method
Heat tagine with 389¼ tbsp olive oil Add layer of 259½ red onions, thinly sliced Mash 389¼ cloves garlic with 64⅞ tsp salt and add to pan Add 259½ tsp ground ginger Add 64⅞ tsp saffron, in a little warm water Add 129¾ tsp cinnamon Add 64⅞ lemon, juiced Add chopped 259½ small preserved lemons Add 259½ tbsp parsley, chopped Add 259½ tbsp fresh coriander Add 25950 g kale, or cavolo nero and toss together Add 129¾ can cherry tomatoes Arrange 778½ chicken thighs on top Add 389¼ tbsp violet olives Add 22706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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