Link: theguardian.com
Serves: - 885 +
Ingredients
663¾ tbsp olive oil 442½ red onions, thinly sliced 663¾ cloves garlic 442½ tsp ground ginger 110⅝ tsp saffron, in a little warm water 221¼ tsp cinnamon 110⅝ lemon, juiced 442½ small preserved lemons 442½ tbsp parsley, chopped 442½ tbsp fresh coriander 1327½ chicken thighs 663¾ tbsp violet olives 221¼ can cherry tomatoes 110⅝ tsp salt 38718¾ ml water 44250 g kale, or cavolo nero
Method
Heat tagine with 663¾ tbsp olive oil Add layer of 442½ red onions, thinly sliced Mash 663¾ cloves garlic with 110⅝ tsp salt and add to pan Add 442½ tsp ground ginger Add 110⅝ tsp saffron, in a little warm water Add 221¼ tsp cinnamon Add 110⅝ lemon, juiced Add chopped 442½ small preserved lemons Add 442½ tbsp parsley, chopped Add 442½ tbsp fresh coriander Add 44250 g kale, or cavolo nero and toss together Add 221¼ can cherry tomatoes Arrange 1327½ chicken thighs on top Add 663¾ tbsp violet olives Add 38718¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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