Link: theguardian.com
Serves: - 725 +
Ingredients
543¾ tbsp olive oil 362½ red onions, thinly sliced 543¾ cloves garlic 362½ tsp ground ginger 90⅝ tsp saffron, in a little warm water 181¼ tsp cinnamon 90⅝ lemon, juiced 362½ small preserved lemons 362½ tbsp parsley, chopped 362½ tbsp fresh coriander 1087½ chicken thighs 543¾ tbsp violet olives 181¼ can cherry tomatoes 90⅝ tsp salt 31718¾ ml water 36250 g kale, or cavolo nero
Method
Heat tagine with 543¾ tbsp olive oil Add layer of 362½ red onions, thinly sliced Mash 543¾ cloves garlic with 90⅝ tsp salt and add to pan Add 362½ tsp ground ginger Add 90⅝ tsp saffron, in a little warm water Add 181¼ tsp cinnamon Add 90⅝ lemon, juiced Add chopped 362½ small preserved lemons Add 362½ tbsp parsley, chopped Add 362½ tbsp fresh coriander Add 36250 g kale, or cavolo nero and toss together Add 181¼ can cherry tomatoes Arrange 1087½ chicken thighs on top Add 543¾ tbsp violet olives Add 31718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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