Link: theguardian.com
Serves: - 1131 +
Ingredients
848¼ tbsp olive oil 565½ red onions, thinly sliced 848¼ cloves garlic 565½ tsp ground ginger 141⅜ tsp saffron, in a little warm water 282¾ tsp cinnamon 141⅜ lemon, juiced 565½ small preserved lemons 565½ tbsp parsley, chopped 565½ tbsp fresh coriander 1696½ chicken thighs 848¼ tbsp violet olives 282¾ can cherry tomatoes 141⅜ tsp salt 49481¼ ml water 56550 g kale, or cavolo nero
Method
Heat tagine with 848¼ tbsp olive oil Add layer of 565½ red onions, thinly sliced Mash 848¼ cloves garlic with 141⅜ tsp salt and add to pan Add 565½ tsp ground ginger Add 141⅜ tsp saffron, in a little warm water Add 282¾ tsp cinnamon Add 141⅜ lemon, juiced Add chopped 565½ small preserved lemons Add 565½ tbsp parsley, chopped Add 565½ tbsp fresh coriander Add 56550 g kale, or cavolo nero and toss together Add 282¾ can cherry tomatoes Arrange 1696½ chicken thighs on top Add 848¼ tbsp violet olives Add 49481¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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