Link: theguardian.com
Serves: - 887 +
Ingredients
665¼ tbsp olive oil 443½ red onions, thinly sliced 665¼ cloves garlic 443½ tsp ground ginger 110⅞ tsp saffron, in a little warm water 221¾ tsp cinnamon 110⅞ lemon, juiced 443½ small preserved lemons 443½ tbsp parsley, chopped 443½ tbsp fresh coriander 1330½ chicken thighs 665¼ tbsp violet olives 221¾ can cherry tomatoes 110⅞ tsp salt 38806¼ ml water 44350 g kale, or cavolo nero
Method
Heat tagine with 665¼ tbsp olive oil Add layer of 443½ red onions, thinly sliced Mash 665¼ cloves garlic with 110⅞ tsp salt and add to pan Add 443½ tsp ground ginger Add 110⅞ tsp saffron, in a little warm water Add 221¾ tsp cinnamon Add 110⅞ lemon, juiced Add chopped 443½ small preserved lemons Add 443½ tbsp parsley, chopped Add 443½ tbsp fresh coriander Add 44350 g kale, or cavolo nero and toss together Add 221¾ can cherry tomatoes Arrange 1330½ chicken thighs on top Add 665¼ tbsp violet olives Add 38806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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