Link: theguardian.com
Serves: - 569 +
Ingredients
426¾ tbsp olive oil 284½ red onions, thinly sliced 426¾ cloves garlic 284½ tsp ground ginger 71⅛ tsp saffron, in a little warm water 142¼ tsp cinnamon 71⅛ lemon, juiced 284½ small preserved lemons 284½ tbsp parsley, chopped 284½ tbsp fresh coriander 853½ chicken thighs 426¾ tbsp violet olives 142¼ can cherry tomatoes 71⅛ tsp salt 24893¾ ml water 28450 g kale, or cavolo nero
Method
Heat tagine with 426¾ tbsp olive oil Add layer of 284½ red onions, thinly sliced Mash 426¾ cloves garlic with 71⅛ tsp salt and add to pan Add 284½ tsp ground ginger Add 71⅛ tsp saffron, in a little warm water Add 142¼ tsp cinnamon Add 71⅛ lemon, juiced Add chopped 284½ small preserved lemons Add 284½ tbsp parsley, chopped Add 284½ tbsp fresh coriander Add 28450 g kale, or cavolo nero and toss together Add 142¼ can cherry tomatoes Arrange 853½ chicken thighs on top Add 426¾ tbsp violet olives Add 24893¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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