Link: theguardian.com
Serves: - 1035 +
Ingredients
776¼ tbsp olive oil 517½ red onions, thinly sliced 776¼ cloves garlic 517½ tsp ground ginger 129⅜ tsp saffron, in a little warm water 258¾ tsp cinnamon 129⅜ lemon, juiced 517½ small preserved lemons 517½ tbsp parsley, chopped 517½ tbsp fresh coriander 1552½ chicken thighs 776¼ tbsp violet olives 258¾ can cherry tomatoes 129⅜ tsp salt 45281¼ ml water 51750 g kale, or cavolo nero
Method
Heat tagine with 776¼ tbsp olive oil Add layer of 517½ red onions, thinly sliced Mash 776¼ cloves garlic with 129⅜ tsp salt and add to pan Add 517½ tsp ground ginger Add 129⅜ tsp saffron, in a little warm water Add 258¾ tsp cinnamon Add 129⅜ lemon, juiced Add chopped 517½ small preserved lemons Add 517½ tbsp parsley, chopped Add 517½ tbsp fresh coriander Add 51750 g kale, or cavolo nero and toss together Add 258¾ can cherry tomatoes Arrange 1552½ chicken thighs on top Add 776¼ tbsp violet olives Add 45281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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