Link: theguardian.com
Serves: - 597 +
Ingredients
447¾ tbsp olive oil 298½ red onions, thinly sliced 447¾ cloves garlic 298½ tsp ground ginger 74⅝ tsp saffron, in a little warm water 149¼ tsp cinnamon 74⅝ lemon, juiced 298½ small preserved lemons 298½ tbsp parsley, chopped 298½ tbsp fresh coriander 895½ chicken thighs 447¾ tbsp violet olives 149¼ can cherry tomatoes 74⅝ tsp salt 26118¾ ml water 29850 g kale, or cavolo nero
Method
Heat tagine with 447¾ tbsp olive oil Add layer of 298½ red onions, thinly sliced Mash 447¾ cloves garlic with 74⅝ tsp salt and add to pan Add 298½ tsp ground ginger Add 74⅝ tsp saffron, in a little warm water Add 149¼ tsp cinnamon Add 74⅝ lemon, juiced Add chopped 298½ small preserved lemons Add 298½ tbsp parsley, chopped Add 298½ tbsp fresh coriander Add 29850 g kale, or cavolo nero and toss together Add 149¼ can cherry tomatoes Arrange 895½ chicken thighs on top Add 447¾ tbsp violet olives Add 26118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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