Link: theguardian.com
Serves: - 901 +
Ingredients
675¾ tbsp olive oil 450½ red onions, thinly sliced 675¾ cloves garlic 450½ tsp ground ginger 112⅝ tsp saffron, in a little warm water 225¼ tsp cinnamon 112⅝ lemon, juiced 450½ small preserved lemons 450½ tbsp parsley, chopped 450½ tbsp fresh coriander 1351½ chicken thighs 675¾ tbsp violet olives 225¼ can cherry tomatoes 112⅝ tsp salt 39418¾ ml water 45050 g kale, or cavolo nero
Method
Heat tagine with 675¾ tbsp olive oil Add layer of 450½ red onions, thinly sliced Mash 675¾ cloves garlic with 112⅝ tsp salt and add to pan Add 450½ tsp ground ginger Add 112⅝ tsp saffron, in a little warm water Add 225¼ tsp cinnamon Add 112⅝ lemon, juiced Add chopped 450½ small preserved lemons Add 450½ tbsp parsley, chopped Add 450½ tbsp fresh coriander Add 45050 g kale, or cavolo nero and toss together Add 225¼ can cherry tomatoes Arrange 1351½ chicken thighs on top Add 675¾ tbsp violet olives Add 39418¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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