Link: theguardian.com
Serves: - 1133 +
Ingredients
849¾ tbsp olive oil 566½ red onions, thinly sliced 849¾ cloves garlic 566½ tsp ground ginger 141⅝ tsp saffron, in a little warm water 283¼ tsp cinnamon 141⅝ lemon, juiced 566½ small preserved lemons 566½ tbsp parsley, chopped 566½ tbsp fresh coriander 1699½ chicken thighs 849¾ tbsp violet olives 283¼ can cherry tomatoes 141⅝ tsp salt 49568¾ ml water 56650 g kale, or cavolo nero
Method
Heat tagine with 849¾ tbsp olive oil Add layer of 566½ red onions, thinly sliced Mash 849¾ cloves garlic with 141⅝ tsp salt and add to pan Add 566½ tsp ground ginger Add 141⅝ tsp saffron, in a little warm water Add 283¼ tsp cinnamon Add 141⅝ lemon, juiced Add chopped 566½ small preserved lemons Add 566½ tbsp parsley, chopped Add 566½ tbsp fresh coriander Add 56650 g kale, or cavolo nero and toss together Add 283¼ can cherry tomatoes Arrange 1699½ chicken thighs on top Add 849¾ tbsp violet olives Add 49568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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