Link: theguardian.com
Serves: - 1037 +
Ingredients
777¾ tbsp olive oil 518½ red onions, thinly sliced 777¾ cloves garlic 518½ tsp ground ginger 129⅝ tsp saffron, in a little warm water 259¼ tsp cinnamon 129⅝ lemon, juiced 518½ small preserved lemons 518½ tbsp parsley, chopped 518½ tbsp fresh coriander 1555½ chicken thighs 777¾ tbsp violet olives 259¼ can cherry tomatoes 129⅝ tsp salt 45368¾ ml water 51850 g kale, or cavolo nero
Method
Heat tagine with 777¾ tbsp olive oil Add layer of 518½ red onions, thinly sliced Mash 777¾ cloves garlic with 129⅝ tsp salt and add to pan Add 518½ tsp ground ginger Add 129⅝ tsp saffron, in a little warm water Add 259¼ tsp cinnamon Add 129⅝ lemon, juiced Add chopped 518½ small preserved lemons Add 518½ tbsp parsley, chopped Add 518½ tbsp fresh coriander Add 51850 g kale, or cavolo nero and toss together Add 259¼ can cherry tomatoes Arrange 1555½ chicken thighs on top Add 777¾ tbsp violet olives Add 45368¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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