Link: theguardian.com
Serves: - 1031 +
Ingredients
773¼ tbsp olive oil 515½ red onions, thinly sliced 773¼ cloves garlic 515½ tsp ground ginger 128⅞ tsp saffron, in a little warm water 257¾ tsp cinnamon 128⅞ lemon, juiced 515½ small preserved lemons 515½ tbsp parsley, chopped 515½ tbsp fresh coriander 1546½ chicken thighs 773¼ tbsp violet olives 257¾ can cherry tomatoes 128⅞ tsp salt 45106¼ ml water 51550 g kale, or cavolo nero
Method
Heat tagine with 773¼ tbsp olive oil Add layer of 515½ red onions, thinly sliced Mash 773¼ cloves garlic with 128⅞ tsp salt and add to pan Add 515½ tsp ground ginger Add 128⅞ tsp saffron, in a little warm water Add 257¾ tsp cinnamon Add 128⅞ lemon, juiced Add chopped 515½ small preserved lemons Add 515½ tbsp parsley, chopped Add 515½ tbsp fresh coriander Add 51550 g kale, or cavolo nero and toss together Add 257¾ can cherry tomatoes Arrange 1546½ chicken thighs on top Add 773¼ tbsp violet olives Add 45106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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