Link: theguardian.com
Serves: - 847 +
Ingredients
635¼ tbsp olive oil 423½ red onions, thinly sliced 635¼ cloves garlic 423½ tsp ground ginger 105⅞ tsp saffron, in a little warm water 211¾ tsp cinnamon 105⅞ lemon, juiced 423½ small preserved lemons 423½ tbsp parsley, chopped 423½ tbsp fresh coriander 1270½ chicken thighs 635¼ tbsp violet olives 211¾ can cherry tomatoes 105⅞ tsp salt 37056¼ ml water 42350 g kale, or cavolo nero
Method
Heat tagine with 635¼ tbsp olive oil Add layer of 423½ red onions, thinly sliced Mash 635¼ cloves garlic with 105⅞ tsp salt and add to pan Add 423½ tsp ground ginger Add 105⅞ tsp saffron, in a little warm water Add 211¾ tsp cinnamon Add 105⅞ lemon, juiced Add chopped 423½ small preserved lemons Add 423½ tbsp parsley, chopped Add 423½ tbsp fresh coriander Add 42350 g kale, or cavolo nero and toss together Add 211¾ can cherry tomatoes Arrange 1270½ chicken thighs on top Add 635¼ tbsp violet olives Add 37056¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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