Link: theguardian.com
Serves: - 489 +
Ingredients
366¾ tbsp olive oil 244½ red onions, thinly sliced 366¾ cloves garlic 244½ tsp ground ginger 61⅛ tsp saffron, in a little warm water 122¼ tsp cinnamon 61⅛ lemon, juiced 244½ small preserved lemons 244½ tbsp parsley, chopped 244½ tbsp fresh coriander 733½ chicken thighs 366¾ tbsp violet olives 122¼ can cherry tomatoes 61⅛ tsp salt 21393¾ ml water 24450 g kale, or cavolo nero
Method
Heat tagine with 366¾ tbsp olive oil Add layer of 244½ red onions, thinly sliced Mash 366¾ cloves garlic with 61⅛ tsp salt and add to pan Add 244½ tsp ground ginger Add 61⅛ tsp saffron, in a little warm water Add 122¼ tsp cinnamon Add 61⅛ lemon, juiced Add chopped 244½ small preserved lemons Add 244½ tbsp parsley, chopped Add 244½ tbsp fresh coriander Add 24450 g kale, or cavolo nero and toss together Add 122¼ can cherry tomatoes Arrange 733½ chicken thighs on top Add 366¾ tbsp violet olives Add 21393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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