Link: theguardian.com
Serves: - 697 +
Ingredients
522¾ tbsp olive oil 348½ red onions, thinly sliced 522¾ cloves garlic 348½ tsp ground ginger 87⅛ tsp saffron, in a little warm water 174¼ tsp cinnamon 87⅛ lemon, juiced 348½ small preserved lemons 348½ tbsp parsley, chopped 348½ tbsp fresh coriander 1045½ chicken thighs 522¾ tbsp violet olives 174¼ can cherry tomatoes 87⅛ tsp salt 30493¾ ml water 34850 g kale, or cavolo nero
Method
Heat tagine with 522¾ tbsp olive oil Add layer of 348½ red onions, thinly sliced Mash 522¾ cloves garlic with 87⅛ tsp salt and add to pan Add 348½ tsp ground ginger Add 87⅛ tsp saffron, in a little warm water Add 174¼ tsp cinnamon Add 87⅛ lemon, juiced Add chopped 348½ small preserved lemons Add 348½ tbsp parsley, chopped Add 348½ tbsp fresh coriander Add 34850 g kale, or cavolo nero and toss together Add 174¼ can cherry tomatoes Arrange 1045½ chicken thighs on top Add 522¾ tbsp violet olives Add 30493¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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