Link: theguardian.com
Serves: - 941 +
Ingredients
705¾ tbsp olive oil 470½ red onions, thinly sliced 705¾ cloves garlic 470½ tsp ground ginger 117⅝ tsp saffron, in a little warm water 235¼ tsp cinnamon 117⅝ lemon, juiced 470½ small preserved lemons 470½ tbsp parsley, chopped 470½ tbsp fresh coriander 1411½ chicken thighs 705¾ tbsp violet olives 235¼ can cherry tomatoes 117⅝ tsp salt 41168¾ ml water 47050 g kale, or cavolo nero
Method
Heat tagine with 705¾ tbsp olive oil Add layer of 470½ red onions, thinly sliced Mash 705¾ cloves garlic with 117⅝ tsp salt and add to pan Add 470½ tsp ground ginger Add 117⅝ tsp saffron, in a little warm water Add 235¼ tsp cinnamon Add 117⅝ lemon, juiced Add chopped 470½ small preserved lemons Add 470½ tbsp parsley, chopped Add 470½ tbsp fresh coriander Add 47050 g kale, or cavolo nero and toss together Add 235¼ can cherry tomatoes Arrange 1411½ chicken thighs on top Add 705¾ tbsp violet olives Add 41168¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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