Link: theguardian.com
Serves: - 1171 +
Ingredients
878¼ tbsp olive oil 585½ red onions, thinly sliced 878¼ cloves garlic 585½ tsp ground ginger 146⅜ tsp saffron, in a little warm water 292¾ tsp cinnamon 146⅜ lemon, juiced 585½ small preserved lemons 585½ tbsp parsley, chopped 585½ tbsp fresh coriander 1756½ chicken thighs 878¼ tbsp violet olives 292¾ can cherry tomatoes 146⅜ tsp salt 51231¼ ml water 58550 g kale, or cavolo nero
Method
Heat tagine with 878¼ tbsp olive oil Add layer of 585½ red onions, thinly sliced Mash 878¼ cloves garlic with 146⅜ tsp salt and add to pan Add 585½ tsp ground ginger Add 146⅜ tsp saffron, in a little warm water Add 292¾ tsp cinnamon Add 146⅜ lemon, juiced Add chopped 585½ small preserved lemons Add 585½ tbsp parsley, chopped Add 585½ tbsp fresh coriander Add 58550 g kale, or cavolo nero and toss together Add 292¾ can cherry tomatoes Arrange 1756½ chicken thighs on top Add 878¼ tbsp violet olives Add 51231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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