Link: theguardian.com
Serves: - 633 +
Ingredients
474¾ tbsp olive oil 316½ red onions, thinly sliced 474¾ cloves garlic 316½ tsp ground ginger 79⅛ tsp saffron, in a little warm water 158¼ tsp cinnamon 79⅛ lemon, juiced 316½ small preserved lemons 316½ tbsp parsley, chopped 316½ tbsp fresh coriander 949½ chicken thighs 474¾ tbsp violet olives 158¼ can cherry tomatoes 79⅛ tsp salt 27693¾ ml water 31650 g kale, or cavolo nero
Method
Heat tagine with 474¾ tbsp olive oil Add layer of 316½ red onions, thinly sliced Mash 474¾ cloves garlic with 79⅛ tsp salt and add to pan Add 316½ tsp ground ginger Add 79⅛ tsp saffron, in a little warm water Add 158¼ tsp cinnamon Add 79⅛ lemon, juiced Add chopped 316½ small preserved lemons Add 316½ tbsp parsley, chopped Add 316½ tbsp fresh coriander Add 31650 g kale, or cavolo nero and toss together Add 158¼ can cherry tomatoes Arrange 949½ chicken thighs on top Add 474¾ tbsp violet olives Add 27693¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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