Link: theguardian.com
Serves: - 663 +
Ingredients
497¼ tbsp olive oil 331½ red onions, thinly sliced 497¼ cloves garlic 331½ tsp ground ginger 82⅞ tsp saffron, in a little warm water 165¾ tsp cinnamon 82⅞ lemon, juiced 331½ small preserved lemons 331½ tbsp parsley, chopped 331½ tbsp fresh coriander 994½ chicken thighs 497¼ tbsp violet olives 165¾ can cherry tomatoes 82⅞ tsp salt 29006¼ ml water 33150 g kale, or cavolo nero
Method
Heat tagine with 497¼ tbsp olive oil Add layer of 331½ red onions, thinly sliced Mash 497¼ cloves garlic with 82⅞ tsp salt and add to pan Add 331½ tsp ground ginger Add 82⅞ tsp saffron, in a little warm water Add 165¾ tsp cinnamon Add 82⅞ lemon, juiced Add chopped 331½ small preserved lemons Add 331½ tbsp parsley, chopped Add 331½ tbsp fresh coriander Add 33150 g kale, or cavolo nero and toss together Add 165¾ can cherry tomatoes Arrange 994½ chicken thighs on top Add 497¼ tbsp violet olives Add 29006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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