Link: theguardian.com
Serves: - 1007 +
Ingredients
755¼ tbsp olive oil 503½ red onions, thinly sliced 755¼ cloves garlic 503½ tsp ground ginger 125⅞ tsp saffron, in a little warm water 251¾ tsp cinnamon 125⅞ lemon, juiced 503½ small preserved lemons 503½ tbsp parsley, chopped 503½ tbsp fresh coriander 1510½ chicken thighs 755¼ tbsp violet olives 251¾ can cherry tomatoes 125⅞ tsp salt 44056¼ ml water 50350 g kale, or cavolo nero
Method
Heat tagine with 755¼ tbsp olive oil Add layer of 503½ red onions, thinly sliced Mash 755¼ cloves garlic with 125⅞ tsp salt and add to pan Add 503½ tsp ground ginger Add 125⅞ tsp saffron, in a little warm water Add 251¾ tsp cinnamon Add 125⅞ lemon, juiced Add chopped 503½ small preserved lemons Add 503½ tbsp parsley, chopped Add 503½ tbsp fresh coriander Add 50350 g kale, or cavolo nero and toss together Add 251¾ can cherry tomatoes Arrange 1510½ chicken thighs on top Add 755¼ tbsp violet olives Add 44056¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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