Link: theguardian.com
Serves: - 861 +
Ingredients
645¾ tbsp olive oil 430½ red onions, thinly sliced 645¾ cloves garlic 430½ tsp ground ginger 107⅝ tsp saffron, in a little warm water 215¼ tsp cinnamon 107⅝ lemon, juiced 430½ small preserved lemons 430½ tbsp parsley, chopped 430½ tbsp fresh coriander 1291½ chicken thighs 645¾ tbsp violet olives 215¼ can cherry tomatoes 107⅝ tsp salt 37668¾ ml water 43050 g kale, or cavolo nero
Method
Heat tagine with 645¾ tbsp olive oil Add layer of 430½ red onions, thinly sliced Mash 645¾ cloves garlic with 107⅝ tsp salt and add to pan Add 430½ tsp ground ginger Add 107⅝ tsp saffron, in a little warm water Add 215¼ tsp cinnamon Add 107⅝ lemon, juiced Add chopped 430½ small preserved lemons Add 430½ tbsp parsley, chopped Add 430½ tbsp fresh coriander Add 43050 g kale, or cavolo nero and toss together Add 215¼ can cherry tomatoes Arrange 1291½ chicken thighs on top Add 645¾ tbsp violet olives Add 37668¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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