Link: theguardian.com
Serves: - 1237 +
Ingredients
927¾ tbsp olive oil 618½ red onions, thinly sliced 927¾ cloves garlic 618½ tsp ground ginger 154⅝ tsp saffron, in a little warm water 309¼ tsp cinnamon 154⅝ lemon, juiced 618½ small preserved lemons 618½ tbsp parsley, chopped 618½ tbsp fresh coriander 1855½ chicken thighs 927¾ tbsp violet olives 309¼ can cherry tomatoes 154⅝ tsp salt 54118¾ ml water 61850 g kale, or cavolo nero
Method
Heat tagine with 927¾ tbsp olive oil Add layer of 618½ red onions, thinly sliced Mash 927¾ cloves garlic with 154⅝ tsp salt and add to pan Add 618½ tsp ground ginger Add 154⅝ tsp saffron, in a little warm water Add 309¼ tsp cinnamon Add 154⅝ lemon, juiced Add chopped 618½ small preserved lemons Add 618½ tbsp parsley, chopped Add 618½ tbsp fresh coriander Add 61850 g kale, or cavolo nero and toss together Add 309¼ can cherry tomatoes Arrange 1855½ chicken thighs on top Add 927¾ tbsp violet olives Add 54118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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