Link: theguardian.com
Serves: - 551 +
Ingredients
413¼ tbsp olive oil 275½ red onions, thinly sliced 413¼ cloves garlic 275½ tsp ground ginger 68⅞ tsp saffron, in a little warm water 137¾ tsp cinnamon 68⅞ lemon, juiced 275½ small preserved lemons 275½ tbsp parsley, chopped 275½ tbsp fresh coriander 826½ chicken thighs 413¼ tbsp violet olives 137¾ can cherry tomatoes 68⅞ tsp salt 24106¼ ml water 27550 g kale, or cavolo nero
Method
Heat tagine with 413¼ tbsp olive oil Add layer of 275½ red onions, thinly sliced Mash 413¼ cloves garlic with 68⅞ tsp salt and add to pan Add 275½ tsp ground ginger Add 68⅞ tsp saffron, in a little warm water Add 137¾ tsp cinnamon Add 68⅞ lemon, juiced Add chopped 275½ small preserved lemons Add 275½ tbsp parsley, chopped Add 275½ tbsp fresh coriander Add 27550 g kale, or cavolo nero and toss together Add 137¾ can cherry tomatoes Arrange 826½ chicken thighs on top Add 413¼ tbsp violet olives Add 24106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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