Link: theguardian.com
Serves: - 695 +
Ingredients
521¼ tbsp olive oil 347½ red onions, thinly sliced 521¼ cloves garlic 347½ tsp ground ginger 86⅞ tsp saffron, in a little warm water 173¾ tsp cinnamon 86⅞ lemon, juiced 347½ small preserved lemons 347½ tbsp parsley, chopped 347½ tbsp fresh coriander 1042½ chicken thighs 521¼ tbsp violet olives 173¾ can cherry tomatoes 86⅞ tsp salt 30406¼ ml water 34750 g kale, or cavolo nero
Method
Heat tagine with 521¼ tbsp olive oil Add layer of 347½ red onions, thinly sliced Mash 521¼ cloves garlic with 86⅞ tsp salt and add to pan Add 347½ tsp ground ginger Add 86⅞ tsp saffron, in a little warm water Add 173¾ tsp cinnamon Add 86⅞ lemon, juiced Add chopped 347½ small preserved lemons Add 347½ tbsp parsley, chopped Add 347½ tbsp fresh coriander Add 34750 g kale, or cavolo nero and toss together Add 173¾ can cherry tomatoes Arrange 1042½ chicken thighs on top Add 521¼ tbsp violet olives Add 30406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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