Link: theguardian.com
Serves: - 611 +
Ingredients
458¼ tbsp olive oil 305½ red onions, thinly sliced 458¼ cloves garlic 305½ tsp ground ginger 76⅜ tsp saffron, in a little warm water 152¾ tsp cinnamon 76⅜ lemon, juiced 305½ small preserved lemons 305½ tbsp parsley, chopped 305½ tbsp fresh coriander 916½ chicken thighs 458¼ tbsp violet olives 152¾ can cherry tomatoes 76⅜ tsp salt 26731¼ ml water 30550 g kale, or cavolo nero
Method
Heat tagine with 458¼ tbsp olive oil Add layer of 305½ red onions, thinly sliced Mash 458¼ cloves garlic with 76⅜ tsp salt and add to pan Add 305½ tsp ground ginger Add 76⅜ tsp saffron, in a little warm water Add 152¾ tsp cinnamon Add 76⅜ lemon, juiced Add chopped 305½ small preserved lemons Add 305½ tbsp parsley, chopped Add 305½ tbsp fresh coriander Add 30550 g kale, or cavolo nero and toss together Add 152¾ can cherry tomatoes Arrange 916½ chicken thighs on top Add 458¼ tbsp violet olives Add 26731¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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