Link: theguardian.com
Serves: - 545 +
Ingredients
408¾ tbsp olive oil 272½ red onions, thinly sliced 408¾ cloves garlic 272½ tsp ground ginger 68⅛ tsp saffron, in a little warm water 136¼ tsp cinnamon 68⅛ lemon, juiced 272½ small preserved lemons 272½ tbsp parsley, chopped 272½ tbsp fresh coriander 817½ chicken thighs 408¾ tbsp violet olives 136¼ can cherry tomatoes 68⅛ tsp salt 23843¾ ml water 27250 g kale, or cavolo nero
Method
Heat tagine with 408¾ tbsp olive oil Add layer of 272½ red onions, thinly sliced Mash 408¾ cloves garlic with 68⅛ tsp salt and add to pan Add 272½ tsp ground ginger Add 68⅛ tsp saffron, in a little warm water Add 136¼ tsp cinnamon Add 68⅛ lemon, juiced Add chopped 272½ small preserved lemons Add 272½ tbsp parsley, chopped Add 272½ tbsp fresh coriander Add 27250 g kale, or cavolo nero and toss together Add 136¼ can cherry tomatoes Arrange 817½ chicken thighs on top Add 408¾ tbsp violet olives Add 23843¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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