Link: theguardian.com
Serves: - 681 +
Ingredients
510¾ tbsp olive oil 340½ red onions, thinly sliced 510¾ cloves garlic 340½ tsp ground ginger 85⅛ tsp saffron, in a little warm water 170¼ tsp cinnamon 85⅛ lemon, juiced 340½ small preserved lemons 340½ tbsp parsley, chopped 340½ tbsp fresh coriander 1021½ chicken thighs 510¾ tbsp violet olives 170¼ can cherry tomatoes 85⅛ tsp salt 29793¾ ml water 34050 g kale, or cavolo nero
Method
Heat tagine with 510¾ tbsp olive oil Add layer of 340½ red onions, thinly sliced Mash 510¾ cloves garlic with 85⅛ tsp salt and add to pan Add 340½ tsp ground ginger Add 85⅛ tsp saffron, in a little warm water Add 170¼ tsp cinnamon Add 85⅛ lemon, juiced Add chopped 340½ small preserved lemons Add 340½ tbsp parsley, chopped Add 340½ tbsp fresh coriander Add 34050 g kale, or cavolo nero and toss together Add 170¼ can cherry tomatoes Arrange 1021½ chicken thighs on top Add 510¾ tbsp violet olives Add 29793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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