Link: theguardian.com
Serves: - 1141 +
Ingredients
855¾ tbsp olive oil 570½ red onions, thinly sliced 855¾ cloves garlic 570½ tsp ground ginger 142⅝ tsp saffron, in a little warm water 285¼ tsp cinnamon 142⅝ lemon, juiced 570½ small preserved lemons 570½ tbsp parsley, chopped 570½ tbsp fresh coriander 1711½ chicken thighs 855¾ tbsp violet olives 285¼ can cherry tomatoes 142⅝ tsp salt 49918¾ ml water 57050 g kale, or cavolo nero
Method
Heat tagine with 855¾ tbsp olive oil Add layer of 570½ red onions, thinly sliced Mash 855¾ cloves garlic with 142⅝ tsp salt and add to pan Add 570½ tsp ground ginger Add 142⅝ tsp saffron, in a little warm water Add 285¼ tsp cinnamon Add 142⅝ lemon, juiced Add chopped 570½ small preserved lemons Add 570½ tbsp parsley, chopped Add 570½ tbsp fresh coriander Add 57050 g kale, or cavolo nero and toss together Add 285¼ can cherry tomatoes Arrange 1711½ chicken thighs on top Add 855¾ tbsp violet olives Add 49918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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