Link: theguardian.com
Serves: - 809 +
Ingredients
606¾ tbsp olive oil 404½ red onions, thinly sliced 606¾ cloves garlic 404½ tsp ground ginger 101⅛ tsp saffron, in a little warm water 202¼ tsp cinnamon 101⅛ lemon, juiced 404½ small preserved lemons 404½ tbsp parsley, chopped 404½ tbsp fresh coriander 1213½ chicken thighs 606¾ tbsp violet olives 202¼ can cherry tomatoes 101⅛ tsp salt 35393¾ ml water 40450 g kale, or cavolo nero
Method
Heat tagine with 606¾ tbsp olive oil Add layer of 404½ red onions, thinly sliced Mash 606¾ cloves garlic with 101⅛ tsp salt and add to pan Add 404½ tsp ground ginger Add 101⅛ tsp saffron, in a little warm water Add 202¼ tsp cinnamon Add 101⅛ lemon, juiced Add chopped 404½ small preserved lemons Add 404½ tbsp parsley, chopped Add 404½ tbsp fresh coriander Add 40450 g kale, or cavolo nero and toss together Add 202¼ can cherry tomatoes Arrange 1213½ chicken thighs on top Add 606¾ tbsp violet olives Add 35393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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