Link: theguardian.com
Serves: - 761 +
Ingredients
570¾ tbsp olive oil 380½ red onions, thinly sliced 570¾ cloves garlic 380½ tsp ground ginger 95⅛ tsp saffron, in a little warm water 190¼ tsp cinnamon 95⅛ lemon, juiced 380½ small preserved lemons 380½ tbsp parsley, chopped 380½ tbsp fresh coriander 1141½ chicken thighs 570¾ tbsp violet olives 190¼ can cherry tomatoes 95⅛ tsp salt 33293¾ ml water 38050 g kale, or cavolo nero
Method
Heat tagine with 570¾ tbsp olive oil Add layer of 380½ red onions, thinly sliced Mash 570¾ cloves garlic with 95⅛ tsp salt and add to pan Add 380½ tsp ground ginger Add 95⅛ tsp saffron, in a little warm water Add 190¼ tsp cinnamon Add 95⅛ lemon, juiced Add chopped 380½ small preserved lemons Add 380½ tbsp parsley, chopped Add 380½ tbsp fresh coriander Add 38050 g kale, or cavolo nero and toss together Add 190¼ can cherry tomatoes Arrange 1141½ chicken thighs on top Add 570¾ tbsp violet olives Add 33293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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