Link: theguardian.com
Serves: - 1153 +
Ingredients
864¾ tbsp olive oil 576½ red onions, thinly sliced 864¾ cloves garlic 576½ tsp ground ginger 144⅛ tsp saffron, in a little warm water 288¼ tsp cinnamon 144⅛ lemon, juiced 576½ small preserved lemons 576½ tbsp parsley, chopped 576½ tbsp fresh coriander 1729½ chicken thighs 864¾ tbsp violet olives 288¼ can cherry tomatoes 144⅛ tsp salt 50443¾ ml water 57650 g kale, or cavolo nero
Method
Heat tagine with 864¾ tbsp olive oil Add layer of 576½ red onions, thinly sliced Mash 864¾ cloves garlic with 144⅛ tsp salt and add to pan Add 576½ tsp ground ginger Add 144⅛ tsp saffron, in a little warm water Add 288¼ tsp cinnamon Add 144⅛ lemon, juiced Add chopped 576½ small preserved lemons Add 576½ tbsp parsley, chopped Add 576½ tbsp fresh coriander Add 57650 g kale, or cavolo nero and toss together Add 288¼ can cherry tomatoes Arrange 1729½ chicken thighs on top Add 864¾ tbsp violet olives Add 50443¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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