Link: theguardian.com
Serves: - 565 +
Ingredients
423¾ tbsp olive oil 282½ red onions, thinly sliced 423¾ cloves garlic 282½ tsp ground ginger 70⅝ tsp saffron, in a little warm water 141¼ tsp cinnamon 70⅝ lemon, juiced 282½ small preserved lemons 282½ tbsp parsley, chopped 282½ tbsp fresh coriander 847½ chicken thighs 423¾ tbsp violet olives 141¼ can cherry tomatoes 70⅝ tsp salt 24718¾ ml water 28250 g kale, or cavolo nero
Method
Heat tagine with 423¾ tbsp olive oil Add layer of 282½ red onions, thinly sliced Mash 423¾ cloves garlic with 70⅝ tsp salt and add to pan Add 282½ tsp ground ginger Add 70⅝ tsp saffron, in a little warm water Add 141¼ tsp cinnamon Add 70⅝ lemon, juiced Add chopped 282½ small preserved lemons Add 282½ tbsp parsley, chopped Add 282½ tbsp fresh coriander Add 28250 g kale, or cavolo nero and toss together Add 141¼ can cherry tomatoes Arrange 847½ chicken thighs on top Add 423¾ tbsp violet olives Add 24718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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