Link: theguardian.com
Serves: - 585 +
Ingredients
438¾ tbsp olive oil 292½ red onions, thinly sliced 438¾ cloves garlic 292½ tsp ground ginger 73⅛ tsp saffron, in a little warm water 146¼ tsp cinnamon 73⅛ lemon, juiced 292½ small preserved lemons 292½ tbsp parsley, chopped 292½ tbsp fresh coriander 877½ chicken thighs 438¾ tbsp violet olives 146¼ can cherry tomatoes 73⅛ tsp salt 25593¾ ml water 29250 g kale, or cavolo nero
Method
Heat tagine with 438¾ tbsp olive oil Add layer of 292½ red onions, thinly sliced Mash 438¾ cloves garlic with 73⅛ tsp salt and add to pan Add 292½ tsp ground ginger Add 73⅛ tsp saffron, in a little warm water Add 146¼ tsp cinnamon Add 73⅛ lemon, juiced Add chopped 292½ small preserved lemons Add 292½ tbsp parsley, chopped Add 292½ tbsp fresh coriander Add 29250 g kale, or cavolo nero and toss together Add 146¼ can cherry tomatoes Arrange 877½ chicken thighs on top Add 438¾ tbsp violet olives Add 25593¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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