Link: theguardian.com
Serves: - 521 +
Ingredients
390¾ tbsp olive oil 260½ red onions, thinly sliced 390¾ cloves garlic 260½ tsp ground ginger 65⅛ tsp saffron, in a little warm water 130¼ tsp cinnamon 65⅛ lemon, juiced 260½ small preserved lemons 260½ tbsp parsley, chopped 260½ tbsp fresh coriander 781½ chicken thighs 390¾ tbsp violet olives 130¼ can cherry tomatoes 65⅛ tsp salt 22793¾ ml water 26050 g kale, or cavolo nero
Method
Heat tagine with 390¾ tbsp olive oil Add layer of 260½ red onions, thinly sliced Mash 390¾ cloves garlic with 65⅛ tsp salt and add to pan Add 260½ tsp ground ginger Add 65⅛ tsp saffron, in a little warm water Add 130¼ tsp cinnamon Add 65⅛ lemon, juiced Add chopped 260½ small preserved lemons Add 260½ tbsp parsley, chopped Add 260½ tbsp fresh coriander Add 26050 g kale, or cavolo nero and toss together Add 130¼ can cherry tomatoes Arrange 781½ chicken thighs on top Add 390¾ tbsp violet olives Add 22793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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