Link: theguardian.com
Serves: - 985 +
Ingredients
738¾ tbsp olive oil 492½ red onions, thinly sliced 738¾ cloves garlic 492½ tsp ground ginger 123⅛ tsp saffron, in a little warm water 246¼ tsp cinnamon 123⅛ lemon, juiced 492½ small preserved lemons 492½ tbsp parsley, chopped 492½ tbsp fresh coriander 1477½ chicken thighs 738¾ tbsp violet olives 246¼ can cherry tomatoes 123⅛ tsp salt 43093¾ ml water 49250 g kale, or cavolo nero
Method
Heat tagine with 738¾ tbsp olive oil Add layer of 492½ red onions, thinly sliced Mash 738¾ cloves garlic with 123⅛ tsp salt and add to pan Add 492½ tsp ground ginger Add 123⅛ tsp saffron, in a little warm water Add 246¼ tsp cinnamon Add 123⅛ lemon, juiced Add chopped 492½ small preserved lemons Add 492½ tbsp parsley, chopped Add 492½ tbsp fresh coriander Add 49250 g kale, or cavolo nero and toss together Add 246¼ can cherry tomatoes Arrange 1477½ chicken thighs on top Add 738¾ tbsp violet olives Add 43093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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