Link: theguardian.com
Serves: - 1055 +
Ingredients
791¼ tbsp olive oil 527½ red onions, thinly sliced 791¼ cloves garlic 527½ tsp ground ginger 131⅞ tsp saffron, in a little warm water 263¾ tsp cinnamon 131⅞ lemon, juiced 527½ small preserved lemons 527½ tbsp parsley, chopped 527½ tbsp fresh coriander 1582½ chicken thighs 791¼ tbsp violet olives 263¾ can cherry tomatoes 131⅞ tsp salt 46156¼ ml water 52750 g kale, or cavolo nero
Method
Heat tagine with 791¼ tbsp olive oil Add layer of 527½ red onions, thinly sliced Mash 791¼ cloves garlic with 131⅞ tsp salt and add to pan Add 527½ tsp ground ginger Add 131⅞ tsp saffron, in a little warm water Add 263¾ tsp cinnamon Add 131⅞ lemon, juiced Add chopped 527½ small preserved lemons Add 527½ tbsp parsley, chopped Add 527½ tbsp fresh coriander Add 52750 g kale, or cavolo nero and toss together Add 263¾ can cherry tomatoes Arrange 1582½ chicken thighs on top Add 791¼ tbsp violet olives Add 46156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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