Link: theguardian.com
Serves: - 893 +
Ingredients
669¾ tbsp olive oil 446½ red onions, thinly sliced 669¾ cloves garlic 446½ tsp ground ginger 111⅝ tsp saffron, in a little warm water 223¼ tsp cinnamon 111⅝ lemon, juiced 446½ small preserved lemons 446½ tbsp parsley, chopped 446½ tbsp fresh coriander 1339½ chicken thighs 669¾ tbsp violet olives 223¼ can cherry tomatoes 111⅝ tsp salt 39068¾ ml water 44650 g kale, or cavolo nero
Method
Heat tagine with 669¾ tbsp olive oil Add layer of 446½ red onions, thinly sliced Mash 669¾ cloves garlic with 111⅝ tsp salt and add to pan Add 446½ tsp ground ginger Add 111⅝ tsp saffron, in a little warm water Add 223¼ tsp cinnamon Add 111⅝ lemon, juiced Add chopped 446½ small preserved lemons Add 446½ tbsp parsley, chopped Add 446½ tbsp fresh coriander Add 44650 g kale, or cavolo nero and toss together Add 223¼ can cherry tomatoes Arrange 1339½ chicken thighs on top Add 669¾ tbsp violet olives Add 39068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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