Link: theguardian.com
Serves: - 575 +
Ingredients
431¼ tbsp olive oil 287½ red onions, thinly sliced 431¼ cloves garlic 287½ tsp ground ginger 71⅞ tsp saffron, in a little warm water 143¾ tsp cinnamon 71⅞ lemon, juiced 287½ small preserved lemons 287½ tbsp parsley, chopped 287½ tbsp fresh coriander 862½ chicken thighs 431¼ tbsp violet olives 143¾ can cherry tomatoes 71⅞ tsp salt 25156¼ ml water 28750 g kale, or cavolo nero
Method
Heat tagine with 431¼ tbsp olive oil Add layer of 287½ red onions, thinly sliced Mash 431¼ cloves garlic with 71⅞ tsp salt and add to pan Add 287½ tsp ground ginger Add 71⅞ tsp saffron, in a little warm water Add 143¾ tsp cinnamon Add 71⅞ lemon, juiced Add chopped 287½ small preserved lemons Add 287½ tbsp parsley, chopped Add 287½ tbsp fresh coriander Add 28750 g kale, or cavolo nero and toss together Add 143¾ can cherry tomatoes Arrange 862½ chicken thighs on top Add 431¼ tbsp violet olives Add 25156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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