Link: theguardian.com
Serves: - 683 +
Ingredients
512¼ tbsp olive oil 341½ red onions, thinly sliced 512¼ cloves garlic 341½ tsp ground ginger 85⅜ tsp saffron, in a little warm water 170¾ tsp cinnamon 85⅜ lemon, juiced 341½ small preserved lemons 341½ tbsp parsley, chopped 341½ tbsp fresh coriander 1024½ chicken thighs 512¼ tbsp violet olives 170¾ can cherry tomatoes 85⅜ tsp salt 29881¼ ml water 34150 g kale, or cavolo nero
Method
Heat tagine with 512¼ tbsp olive oil Add layer of 341½ red onions, thinly sliced Mash 512¼ cloves garlic with 85⅜ tsp salt and add to pan Add 341½ tsp ground ginger Add 85⅜ tsp saffron, in a little warm water Add 170¾ tsp cinnamon Add 85⅜ lemon, juiced Add chopped 341½ small preserved lemons Add 341½ tbsp parsley, chopped Add 341½ tbsp fresh coriander Add 34150 g kale, or cavolo nero and toss together Add 170¾ can cherry tomatoes Arrange 1024½ chicken thighs on top Add 512¼ tbsp violet olives Add 29881¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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