Link: theguardian.com
Serves: - 871 +
Ingredients
653¼ tbsp olive oil 435½ red onions, thinly sliced 653¼ cloves garlic 435½ tsp ground ginger 108⅞ tsp saffron, in a little warm water 217¾ tsp cinnamon 108⅞ lemon, juiced 435½ small preserved lemons 435½ tbsp parsley, chopped 435½ tbsp fresh coriander 1306½ chicken thighs 653¼ tbsp violet olives 217¾ can cherry tomatoes 108⅞ tsp salt 38106¼ ml water 43550 g kale, or cavolo nero
Method
Heat tagine with 653¼ tbsp olive oil Add layer of 435½ red onions, thinly sliced Mash 653¼ cloves garlic with 108⅞ tsp salt and add to pan Add 435½ tsp ground ginger Add 108⅞ tsp saffron, in a little warm water Add 217¾ tsp cinnamon Add 108⅞ lemon, juiced Add chopped 435½ small preserved lemons Add 435½ tbsp parsley, chopped Add 435½ tbsp fresh coriander Add 43550 g kale, or cavolo nero and toss together Add 217¾ can cherry tomatoes Arrange 1306½ chicken thighs on top Add 653¼ tbsp violet olives Add 38106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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