Link: theguardian.com
Serves: - 1159 +
Ingredients
869¼ tbsp olive oil 579½ red onions, thinly sliced 869¼ cloves garlic 579½ tsp ground ginger 144⅞ tsp saffron, in a little warm water 289¾ tsp cinnamon 144⅞ lemon, juiced 579½ small preserved lemons 579½ tbsp parsley, chopped 579½ tbsp fresh coriander 1738½ chicken thighs 869¼ tbsp violet olives 289¾ can cherry tomatoes 144⅞ tsp salt 50706¼ ml water 57950 g kale, or cavolo nero
Method
Heat tagine with 869¼ tbsp olive oil Add layer of 579½ red onions, thinly sliced Mash 869¼ cloves garlic with 144⅞ tsp salt and add to pan Add 579½ tsp ground ginger Add 144⅞ tsp saffron, in a little warm water Add 289¾ tsp cinnamon Add 144⅞ lemon, juiced Add chopped 579½ small preserved lemons Add 579½ tbsp parsley, chopped Add 579½ tbsp fresh coriander Add 57950 g kale, or cavolo nero and toss together Add 289¾ can cherry tomatoes Arrange 1738½ chicken thighs on top Add 869¼ tbsp violet olives Add 50706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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