Link: theguardian.com
Serves: - 1019 +
Ingredients
764¼ tbsp olive oil 509½ red onions, thinly sliced 764¼ cloves garlic 509½ tsp ground ginger 127⅜ tsp saffron, in a little warm water 254¾ tsp cinnamon 127⅜ lemon, juiced 509½ small preserved lemons 509½ tbsp parsley, chopped 509½ tbsp fresh coriander 1528½ chicken thighs 764¼ tbsp violet olives 254¾ can cherry tomatoes 127⅜ tsp salt 44581¼ ml water 50950 g kale, or cavolo nero
Method
Heat tagine with 764¼ tbsp olive oil Add layer of 509½ red onions, thinly sliced Mash 764¼ cloves garlic with 127⅜ tsp salt and add to pan Add 509½ tsp ground ginger Add 127⅜ tsp saffron, in a little warm water Add 254¾ tsp cinnamon Add 127⅜ lemon, juiced Add chopped 509½ small preserved lemons Add 509½ tbsp parsley, chopped Add 509½ tbsp fresh coriander Add 50950 g kale, or cavolo nero and toss together Add 254¾ can cherry tomatoes Arrange 1528½ chicken thighs on top Add 764¼ tbsp violet olives Add 44581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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