Link: theguardian.com
Serves: - 591 +
Ingredients
443¼ tbsp olive oil 295½ red onions, thinly sliced 443¼ cloves garlic 295½ tsp ground ginger 73⅞ tsp saffron, in a little warm water 147¾ tsp cinnamon 73⅞ lemon, juiced 295½ small preserved lemons 295½ tbsp parsley, chopped 295½ tbsp fresh coriander 886½ chicken thighs 443¼ tbsp violet olives 147¾ can cherry tomatoes 73⅞ tsp salt 25856¼ ml water 29550 g kale, or cavolo nero
Method
Heat tagine with 443¼ tbsp olive oil Add layer of 295½ red onions, thinly sliced Mash 443¼ cloves garlic with 73⅞ tsp salt and add to pan Add 295½ tsp ground ginger Add 73⅞ tsp saffron, in a little warm water Add 147¾ tsp cinnamon Add 73⅞ lemon, juiced Add chopped 295½ small preserved lemons Add 295½ tbsp parsley, chopped Add 295½ tbsp fresh coriander Add 29550 g kale, or cavolo nero and toss together Add 147¾ can cherry tomatoes Arrange 886½ chicken thighs on top Add 443¼ tbsp violet olives Add 25856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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