Link: theguardian.com
Serves: - 573 +
Ingredients
429¾ tbsp olive oil 286½ red onions, thinly sliced 429¾ cloves garlic 286½ tsp ground ginger 71⅝ tsp saffron, in a little warm water 143¼ tsp cinnamon 71⅝ lemon, juiced 286½ small preserved lemons 286½ tbsp parsley, chopped 286½ tbsp fresh coriander 859½ chicken thighs 429¾ tbsp violet olives 143¼ can cherry tomatoes 71⅝ tsp salt 25068¾ ml water 28650 g kale, or cavolo nero
Method
Heat tagine with 429¾ tbsp olive oil Add layer of 286½ red onions, thinly sliced Mash 429¾ cloves garlic with 71⅝ tsp salt and add to pan Add 286½ tsp ground ginger Add 71⅝ tsp saffron, in a little warm water Add 143¼ tsp cinnamon Add 71⅝ lemon, juiced Add chopped 286½ small preserved lemons Add 286½ tbsp parsley, chopped Add 286½ tbsp fresh coriander Add 28650 g kale, or cavolo nero and toss together Add 143¼ can cherry tomatoes Arrange 859½ chicken thighs on top Add 429¾ tbsp violet olives Add 25068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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