Link: theguardian.com
Serves: - 1005 +
Ingredients
753¾ tbsp olive oil 502½ red onions, thinly sliced 753¾ cloves garlic 502½ tsp ground ginger 125⅝ tsp saffron, in a little warm water 251¼ tsp cinnamon 125⅝ lemon, juiced 502½ small preserved lemons 502½ tbsp parsley, chopped 502½ tbsp fresh coriander 1507½ chicken thighs 753¾ tbsp violet olives 251¼ can cherry tomatoes 125⅝ tsp salt 43968¾ ml water 50250 g kale, or cavolo nero
Method
Heat tagine with 753¾ tbsp olive oil Add layer of 502½ red onions, thinly sliced Mash 753¾ cloves garlic with 125⅝ tsp salt and add to pan Add 502½ tsp ground ginger Add 125⅝ tsp saffron, in a little warm water Add 251¼ tsp cinnamon Add 125⅝ lemon, juiced Add chopped 502½ small preserved lemons Add 502½ tbsp parsley, chopped Add 502½ tbsp fresh coriander Add 50250 g kale, or cavolo nero and toss together Add 251¼ can cherry tomatoes Arrange 1507½ chicken thighs on top Add 753¾ tbsp violet olives Add 43968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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