Link: theguardian.com
Serves: - 765 +
Ingredients
573¾ tbsp olive oil 382½ red onions, thinly sliced 573¾ cloves garlic 382½ tsp ground ginger 95⅝ tsp saffron, in a little warm water 191¼ tsp cinnamon 95⅝ lemon, juiced 382½ small preserved lemons 382½ tbsp parsley, chopped 382½ tbsp fresh coriander 1147½ chicken thighs 573¾ tbsp violet olives 191¼ can cherry tomatoes 95⅝ tsp salt 33468¾ ml water 38250 g kale, or cavolo nero
Method
Heat tagine with 573¾ tbsp olive oil Add layer of 382½ red onions, thinly sliced Mash 573¾ cloves garlic with 95⅝ tsp salt and add to pan Add 382½ tsp ground ginger Add 95⅝ tsp saffron, in a little warm water Add 191¼ tsp cinnamon Add 95⅝ lemon, juiced Add chopped 382½ small preserved lemons Add 382½ tbsp parsley, chopped Add 382½ tbsp fresh coriander Add 38250 g kale, or cavolo nero and toss together Add 191¼ can cherry tomatoes Arrange 1147½ chicken thighs on top Add 573¾ tbsp violet olives Add 33468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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