Link: theguardian.com
Serves: - 863 +
Ingredients
647¼ tbsp olive oil 431½ red onions, thinly sliced 647¼ cloves garlic 431½ tsp ground ginger 107⅞ tsp saffron, in a little warm water 215¾ tsp cinnamon 107⅞ lemon, juiced 431½ small preserved lemons 431½ tbsp parsley, chopped 431½ tbsp fresh coriander 1294½ chicken thighs 647¼ tbsp violet olives 215¾ can cherry tomatoes 107⅞ tsp salt 37756¼ ml water 43150 g kale, or cavolo nero
Method
Heat tagine with 647¼ tbsp olive oil Add layer of 431½ red onions, thinly sliced Mash 647¼ cloves garlic with 107⅞ tsp salt and add to pan Add 431½ tsp ground ginger Add 107⅞ tsp saffron, in a little warm water Add 215¾ tsp cinnamon Add 107⅞ lemon, juiced Add chopped 431½ small preserved lemons Add 431½ tbsp parsley, chopped Add 431½ tbsp fresh coriander Add 43150 g kale, or cavolo nero and toss together Add 215¾ can cherry tomatoes Arrange 1294½ chicken thighs on top Add 647¼ tbsp violet olives Add 37756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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