Link: theguardian.com
Serves: - 1121 +
Ingredients
840¾ tbsp olive oil 560½ red onions, thinly sliced 840¾ cloves garlic 560½ tsp ground ginger 140⅛ tsp saffron, in a little warm water 280¼ tsp cinnamon 140⅛ lemon, juiced 560½ small preserved lemons 560½ tbsp parsley, chopped 560½ tbsp fresh coriander 1681½ chicken thighs 840¾ tbsp violet olives 280¼ can cherry tomatoes 140⅛ tsp salt 49043¾ ml water 56050 g kale, or cavolo nero
Method
Heat tagine with 840¾ tbsp olive oil Add layer of 560½ red onions, thinly sliced Mash 840¾ cloves garlic with 140⅛ tsp salt and add to pan Add 560½ tsp ground ginger Add 140⅛ tsp saffron, in a little warm water Add 280¼ tsp cinnamon Add 140⅛ lemon, juiced Add chopped 560½ small preserved lemons Add 560½ tbsp parsley, chopped Add 560½ tbsp fresh coriander Add 56050 g kale, or cavolo nero and toss together Add 280¼ can cherry tomatoes Arrange 1681½ chicken thighs on top Add 840¾ tbsp violet olives Add 49043¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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