Link: theguardian.com
Serves: - 609 +
Ingredients
456¾ tbsp olive oil 304½ red onions, thinly sliced 456¾ cloves garlic 304½ tsp ground ginger 76⅛ tsp saffron, in a little warm water 152¼ tsp cinnamon 76⅛ lemon, juiced 304½ small preserved lemons 304½ tbsp parsley, chopped 304½ tbsp fresh coriander 913½ chicken thighs 456¾ tbsp violet olives 152¼ can cherry tomatoes 76⅛ tsp salt 26643¾ ml water 30450 g kale, or cavolo nero
Method
Heat tagine with 456¾ tbsp olive oil Add layer of 304½ red onions, thinly sliced Mash 456¾ cloves garlic with 76⅛ tsp salt and add to pan Add 304½ tsp ground ginger Add 76⅛ tsp saffron, in a little warm water Add 152¼ tsp cinnamon Add 76⅛ lemon, juiced Add chopped 304½ small preserved lemons Add 304½ tbsp parsley, chopped Add 304½ tbsp fresh coriander Add 30450 g kale, or cavolo nero and toss together Add 152¼ can cherry tomatoes Arrange 913½ chicken thighs on top Add 456¾ tbsp violet olives Add 26643¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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