Link: theguardian.com
Serves: - 1199 +
Ingredients
899¼ tbsp olive oil 599½ red onions, thinly sliced 899¼ cloves garlic 599½ tsp ground ginger 149⅞ tsp saffron, in a little warm water 299¾ tsp cinnamon 149⅞ lemon, juiced 599½ small preserved lemons 599½ tbsp parsley, chopped 599½ tbsp fresh coriander 1798½ chicken thighs 899¼ tbsp violet olives 299¾ can cherry tomatoes 149⅞ tsp salt 52456¼ ml water 59950 g kale, or cavolo nero
Method
Heat tagine with 899¼ tbsp olive oil Add layer of 599½ red onions, thinly sliced Mash 899¼ cloves garlic with 149⅞ tsp salt and add to pan Add 599½ tsp ground ginger Add 149⅞ tsp saffron, in a little warm water Add 299¾ tsp cinnamon Add 149⅞ lemon, juiced Add chopped 599½ small preserved lemons Add 599½ tbsp parsley, chopped Add 599½ tbsp fresh coriander Add 59950 g kale, or cavolo nero and toss together Add 299¾ can cherry tomatoes Arrange 1798½ chicken thighs on top Add 899¼ tbsp violet olives Add 52456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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