Link: theguardian.com
Serves: - 989 +
Ingredients
741¾ tbsp olive oil 494½ red onions, thinly sliced 741¾ cloves garlic 494½ tsp ground ginger 123⅝ tsp saffron, in a little warm water 247¼ tsp cinnamon 123⅝ lemon, juiced 494½ small preserved lemons 494½ tbsp parsley, chopped 494½ tbsp fresh coriander 1483½ chicken thighs 741¾ tbsp violet olives 247¼ can cherry tomatoes 123⅝ tsp salt 43268¾ ml water 49450 g kale, or cavolo nero
Method
Heat tagine with 741¾ tbsp olive oil Add layer of 494½ red onions, thinly sliced Mash 741¾ cloves garlic with 123⅝ tsp salt and add to pan Add 494½ tsp ground ginger Add 123⅝ tsp saffron, in a little warm water Add 247¼ tsp cinnamon Add 123⅝ lemon, juiced Add chopped 494½ small preserved lemons Add 494½ tbsp parsley, chopped Add 494½ tbsp fresh coriander Add 49450 g kale, or cavolo nero and toss together Add 247¼ can cherry tomatoes Arrange 1483½ chicken thighs on top Add 741¾ tbsp violet olives Add 43268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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