Link: theguardian.com
Serves: - 691 +
Ingredients
518¼ tbsp olive oil 345½ red onions, thinly sliced 518¼ cloves garlic 345½ tsp ground ginger 86⅜ tsp saffron, in a little warm water 172¾ tsp cinnamon 86⅜ lemon, juiced 345½ small preserved lemons 345½ tbsp parsley, chopped 345½ tbsp fresh coriander 1036½ chicken thighs 518¼ tbsp violet olives 172¾ can cherry tomatoes 86⅜ tsp salt 30231¼ ml water 34550 g kale, or cavolo nero
Method
Heat tagine with 518¼ tbsp olive oil Add layer of 345½ red onions, thinly sliced Mash 518¼ cloves garlic with 86⅜ tsp salt and add to pan Add 345½ tsp ground ginger Add 86⅜ tsp saffron, in a little warm water Add 172¾ tsp cinnamon Add 86⅜ lemon, juiced Add chopped 345½ small preserved lemons Add 345½ tbsp parsley, chopped Add 345½ tbsp fresh coriander Add 34550 g kale, or cavolo nero and toss together Add 172¾ can cherry tomatoes Arrange 1036½ chicken thighs on top Add 518¼ tbsp violet olives Add 30231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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