Link: theguardian.com
Serves: - 613 +
Ingredients
459¾ tbsp olive oil 306½ red onions, thinly sliced 459¾ cloves garlic 306½ tsp ground ginger 76⅝ tsp saffron, in a little warm water 153¼ tsp cinnamon 76⅝ lemon, juiced 306½ small preserved lemons 306½ tbsp parsley, chopped 306½ tbsp fresh coriander 919½ chicken thighs 459¾ tbsp violet olives 153¼ can cherry tomatoes 76⅝ tsp salt 26818¾ ml water 30650 g kale, or cavolo nero
Method
Heat tagine with 459¾ tbsp olive oil Add layer of 306½ red onions, thinly sliced Mash 459¾ cloves garlic with 76⅝ tsp salt and add to pan Add 306½ tsp ground ginger Add 76⅝ tsp saffron, in a little warm water Add 153¼ tsp cinnamon Add 76⅝ lemon, juiced Add chopped 306½ small preserved lemons Add 306½ tbsp parsley, chopped Add 306½ tbsp fresh coriander Add 30650 g kale, or cavolo nero and toss together Add 153¼ can cherry tomatoes Arrange 919½ chicken thighs on top Add 459¾ tbsp violet olives Add 26818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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