Link: theguardian.com
Serves: - 801 +
Ingredients
600¾ tbsp olive oil 400½ red onions, thinly sliced 600¾ cloves garlic 400½ tsp ground ginger 100⅛ tsp saffron, in a little warm water 200¼ tsp cinnamon 100⅛ lemon, juiced 400½ small preserved lemons 400½ tbsp parsley, chopped 400½ tbsp fresh coriander 1201½ chicken thighs 600¾ tbsp violet olives 200¼ can cherry tomatoes 100⅛ tsp salt 35043¾ ml water 40050 g kale, or cavolo nero
Method
Heat tagine with 600¾ tbsp olive oil Add layer of 400½ red onions, thinly sliced Mash 600¾ cloves garlic with 100⅛ tsp salt and add to pan Add 400½ tsp ground ginger Add 100⅛ tsp saffron, in a little warm water Add 200¼ tsp cinnamon Add 100⅛ lemon, juiced Add chopped 400½ small preserved lemons Add 400½ tbsp parsley, chopped Add 400½ tbsp fresh coriander Add 40050 g kale, or cavolo nero and toss together Add 200¼ can cherry tomatoes Arrange 1201½ chicken thighs on top Add 600¾ tbsp violet olives Add 35043¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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