Link: theguardian.com
Serves: - 757 +
Ingredients
567¾ tbsp olive oil 378½ red onions, thinly sliced 567¾ cloves garlic 378½ tsp ground ginger 94⅝ tsp saffron, in a little warm water 189¼ tsp cinnamon 94⅝ lemon, juiced 378½ small preserved lemons 378½ tbsp parsley, chopped 378½ tbsp fresh coriander 1135½ chicken thighs 567¾ tbsp violet olives 189¼ can cherry tomatoes 94⅝ tsp salt 33118¾ ml water 37850 g kale, or cavolo nero
Method
Heat tagine with 567¾ tbsp olive oil Add layer of 378½ red onions, thinly sliced Mash 567¾ cloves garlic with 94⅝ tsp salt and add to pan Add 378½ tsp ground ginger Add 94⅝ tsp saffron, in a little warm water Add 189¼ tsp cinnamon Add 94⅝ lemon, juiced Add chopped 378½ small preserved lemons Add 378½ tbsp parsley, chopped Add 378½ tbsp fresh coriander Add 37850 g kale, or cavolo nero and toss together Add 189¼ can cherry tomatoes Arrange 1135½ chicken thighs on top Add 567¾ tbsp violet olives Add 33118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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