Link: theguardian.com
Serves: - 629 +
Ingredients
471¾ tbsp olive oil 314½ red onions, thinly sliced 471¾ cloves garlic 314½ tsp ground ginger 78⅝ tsp saffron, in a little warm water 157¼ tsp cinnamon 78⅝ lemon, juiced 314½ small preserved lemons 314½ tbsp parsley, chopped 314½ tbsp fresh coriander 943½ chicken thighs 471¾ tbsp violet olives 157¼ can cherry tomatoes 78⅝ tsp salt 27518¾ ml water 31450 g kale, or cavolo nero
Method
Heat tagine with 471¾ tbsp olive oil Add layer of 314½ red onions, thinly sliced Mash 471¾ cloves garlic with 78⅝ tsp salt and add to pan Add 314½ tsp ground ginger Add 78⅝ tsp saffron, in a little warm water Add 157¼ tsp cinnamon Add 78⅝ lemon, juiced Add chopped 314½ small preserved lemons Add 314½ tbsp parsley, chopped Add 314½ tbsp fresh coriander Add 31450 g kale, or cavolo nero and toss together Add 157¼ can cherry tomatoes Arrange 943½ chicken thighs on top Add 471¾ tbsp violet olives Add 27518¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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