Link: theguardian.com
Serves: - 525 +
Ingredients
393¾ tbsp olive oil 262½ red onions, thinly sliced 393¾ cloves garlic 262½ tsp ground ginger 65⅝ tsp saffron, in a little warm water 131¼ tsp cinnamon 65⅝ lemon, juiced 262½ small preserved lemons 262½ tbsp parsley, chopped 262½ tbsp fresh coriander 787½ chicken thighs 393¾ tbsp violet olives 131¼ can cherry tomatoes 65⅝ tsp salt 22968¾ ml water 26250 g kale, or cavolo nero
Method
Heat tagine with 393¾ tbsp olive oil Add layer of 262½ red onions, thinly sliced Mash 393¾ cloves garlic with 65⅝ tsp salt and add to pan Add 262½ tsp ground ginger Add 65⅝ tsp saffron, in a little warm water Add 131¼ tsp cinnamon Add 65⅝ lemon, juiced Add chopped 262½ small preserved lemons Add 262½ tbsp parsley, chopped Add 262½ tbsp fresh coriander Add 26250 g kale, or cavolo nero and toss together Add 131¼ can cherry tomatoes Arrange 787½ chicken thighs on top Add 393¾ tbsp violet olives Add 22968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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