Link: theguardian.com
Serves: - 541 +
Ingredients
405¾ tbsp olive oil 270½ red onions, thinly sliced 405¾ cloves garlic 270½ tsp ground ginger 67⅝ tsp saffron, in a little warm water 135¼ tsp cinnamon 67⅝ lemon, juiced 270½ small preserved lemons 270½ tbsp parsley, chopped 270½ tbsp fresh coriander 811½ chicken thighs 405¾ tbsp violet olives 135¼ can cherry tomatoes 67⅝ tsp salt 23668¾ ml water 27050 g kale, or cavolo nero
Method
Heat tagine with 405¾ tbsp olive oil Add layer of 270½ red onions, thinly sliced Mash 405¾ cloves garlic with 67⅝ tsp salt and add to pan Add 270½ tsp ground ginger Add 67⅝ tsp saffron, in a little warm water Add 135¼ tsp cinnamon Add 67⅝ lemon, juiced Add chopped 270½ small preserved lemons Add 270½ tbsp parsley, chopped Add 270½ tbsp fresh coriander Add 27050 g kale, or cavolo nero and toss together Add 135¼ can cherry tomatoes Arrange 811½ chicken thighs on top Add 405¾ tbsp violet olives Add 23668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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