Link: theguardian.com
Serves: - 793 +
Ingredients
594¾ tbsp olive oil 396½ red onions, thinly sliced 594¾ cloves garlic 396½ tsp ground ginger 99⅛ tsp saffron, in a little warm water 198¼ tsp cinnamon 99⅛ lemon, juiced 396½ small preserved lemons 396½ tbsp parsley, chopped 396½ tbsp fresh coriander 1189½ chicken thighs 594¾ tbsp violet olives 198¼ can cherry tomatoes 99⅛ tsp salt 34693¾ ml water 39650 g kale, or cavolo nero
Method
Heat tagine with 594¾ tbsp olive oil Add layer of 396½ red onions, thinly sliced Mash 594¾ cloves garlic with 99⅛ tsp salt and add to pan Add 396½ tsp ground ginger Add 99⅛ tsp saffron, in a little warm water Add 198¼ tsp cinnamon Add 99⅛ lemon, juiced Add chopped 396½ small preserved lemons Add 396½ tbsp parsley, chopped Add 396½ tbsp fresh coriander Add 39650 g kale, or cavolo nero and toss together Add 198¼ can cherry tomatoes Arrange 1189½ chicken thighs on top Add 594¾ tbsp violet olives Add 34693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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