Link: theguardian.com
Serves: - 819 +
Ingredients
614¼ tbsp olive oil 409½ red onions, thinly sliced 614¼ cloves garlic 409½ tsp ground ginger 102⅜ tsp saffron, in a little warm water 204¾ tsp cinnamon 102⅜ lemon, juiced 409½ small preserved lemons 409½ tbsp parsley, chopped 409½ tbsp fresh coriander 1228½ chicken thighs 614¼ tbsp violet olives 204¾ can cherry tomatoes 102⅜ tsp salt 35831¼ ml water 40950 g kale, or cavolo nero
Method
Heat tagine with 614¼ tbsp olive oil Add layer of 409½ red onions, thinly sliced Mash 614¼ cloves garlic with 102⅜ tsp salt and add to pan Add 409½ tsp ground ginger Add 102⅜ tsp saffron, in a little warm water Add 204¾ tsp cinnamon Add 102⅜ lemon, juiced Add chopped 409½ small preserved lemons Add 409½ tbsp parsley, chopped Add 409½ tbsp fresh coriander Add 40950 g kale, or cavolo nero and toss together Add 204¾ can cherry tomatoes Arrange 1228½ chicken thighs on top Add 614¼ tbsp violet olives Add 35831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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