Link: theguardian.com
Serves: - 637 +
Ingredients
477¾ tbsp olive oil 318½ red onions, thinly sliced 477¾ cloves garlic 318½ tsp ground ginger 79⅝ tsp saffron, in a little warm water 159¼ tsp cinnamon 79⅝ lemon, juiced 318½ small preserved lemons 318½ tbsp parsley, chopped 318½ tbsp fresh coriander 955½ chicken thighs 477¾ tbsp violet olives 159¼ can cherry tomatoes 79⅝ tsp salt 27868¾ ml water 31850 g kale, or cavolo nero
Method
Heat tagine with 477¾ tbsp olive oil Add layer of 318½ red onions, thinly sliced Mash 477¾ cloves garlic with 79⅝ tsp salt and add to pan Add 318½ tsp ground ginger Add 79⅝ tsp saffron, in a little warm water Add 159¼ tsp cinnamon Add 79⅝ lemon, juiced Add chopped 318½ small preserved lemons Add 318½ tbsp parsley, chopped Add 318½ tbsp fresh coriander Add 31850 g kale, or cavolo nero and toss together Add 159¼ can cherry tomatoes Arrange 955½ chicken thighs on top Add 477¾ tbsp violet olives Add 27868¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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