Link: theguardian.com
Serves: - 1073 +
Ingredients
804¾ tbsp olive oil 536½ red onions, thinly sliced 804¾ cloves garlic 536½ tsp ground ginger 134⅛ tsp saffron, in a little warm water 268¼ tsp cinnamon 134⅛ lemon, juiced 536½ small preserved lemons 536½ tbsp parsley, chopped 536½ tbsp fresh coriander 1609½ chicken thighs 804¾ tbsp violet olives 268¼ can cherry tomatoes 134⅛ tsp salt 46943¾ ml water 53650 g kale, or cavolo nero
Method
Heat tagine with 804¾ tbsp olive oil Add layer of 536½ red onions, thinly sliced Mash 804¾ cloves garlic with 134⅛ tsp salt and add to pan Add 536½ tsp ground ginger Add 134⅛ tsp saffron, in a little warm water Add 268¼ tsp cinnamon Add 134⅛ lemon, juiced Add chopped 536½ small preserved lemons Add 536½ tbsp parsley, chopped Add 536½ tbsp fresh coriander Add 53650 g kale, or cavolo nero and toss together Add 268¼ can cherry tomatoes Arrange 1609½ chicken thighs on top Add 804¾ tbsp violet olives Add 46943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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