Link: theguardian.com
Serves: - 1161 +
Ingredients
870¾ tbsp olive oil 580½ red onions, thinly sliced 870¾ cloves garlic 580½ tsp ground ginger 145⅛ tsp saffron, in a little warm water 290¼ tsp cinnamon 145⅛ lemon, juiced 580½ small preserved lemons 580½ tbsp parsley, chopped 580½ tbsp fresh coriander 1741½ chicken thighs 870¾ tbsp violet olives 290¼ can cherry tomatoes 145⅛ tsp salt 50793¾ ml water 58050 g kale, or cavolo nero
Method
Heat tagine with 870¾ tbsp olive oil Add layer of 580½ red onions, thinly sliced Mash 870¾ cloves garlic with 145⅛ tsp salt and add to pan Add 580½ tsp ground ginger Add 145⅛ tsp saffron, in a little warm water Add 290¼ tsp cinnamon Add 145⅛ lemon, juiced Add chopped 580½ small preserved lemons Add 580½ tbsp parsley, chopped Add 580½ tbsp fresh coriander Add 58050 g kale, or cavolo nero and toss together Add 290¼ can cherry tomatoes Arrange 1741½ chicken thighs on top Add 870¾ tbsp violet olives Add 50793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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