Link: theguardian.com
Serves: - 1067 +
Ingredients
800¼ tbsp olive oil 533½ red onions, thinly sliced 800¼ cloves garlic 533½ tsp ground ginger 133⅜ tsp saffron, in a little warm water 266¾ tsp cinnamon 133⅜ lemon, juiced 533½ small preserved lemons 533½ tbsp parsley, chopped 533½ tbsp fresh coriander 1600½ chicken thighs 800¼ tbsp violet olives 266¾ can cherry tomatoes 133⅜ tsp salt 46681¼ ml water 53350 g kale, or cavolo nero
Method
Heat tagine with 800¼ tbsp olive oil Add layer of 533½ red onions, thinly sliced Mash 800¼ cloves garlic with 133⅜ tsp salt and add to pan Add 533½ tsp ground ginger Add 133⅜ tsp saffron, in a little warm water Add 266¾ tsp cinnamon Add 133⅜ lemon, juiced Add chopped 533½ small preserved lemons Add 533½ tbsp parsley, chopped Add 533½ tbsp fresh coriander Add 53350 g kale, or cavolo nero and toss together Add 266¾ can cherry tomatoes Arrange 1600½ chicken thighs on top Add 800¼ tbsp violet olives Add 46681¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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