Link: theguardian.com
Serves: - 855 +
Ingredients
641¼ tbsp olive oil 427½ red onions, thinly sliced 641¼ cloves garlic 427½ tsp ground ginger 106⅞ tsp saffron, in a little warm water 213¾ tsp cinnamon 106⅞ lemon, juiced 427½ small preserved lemons 427½ tbsp parsley, chopped 427½ tbsp fresh coriander 1282½ chicken thighs 641¼ tbsp violet olives 213¾ can cherry tomatoes 106⅞ tsp salt 37406¼ ml water 42750 g kale, or cavolo nero
Method
Heat tagine with 641¼ tbsp olive oil Add layer of 427½ red onions, thinly sliced Mash 641¼ cloves garlic with 106⅞ tsp salt and add to pan Add 427½ tsp ground ginger Add 106⅞ tsp saffron, in a little warm water Add 213¾ tsp cinnamon Add 106⅞ lemon, juiced Add chopped 427½ small preserved lemons Add 427½ tbsp parsley, chopped Add 427½ tbsp fresh coriander Add 42750 g kale, or cavolo nero and toss together Add 213¾ can cherry tomatoes Arrange 1282½ chicken thighs on top Add 641¼ tbsp violet olives Add 37406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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