Link: theguardian.com
Serves: - 895 +
Ingredients
671¼ tbsp olive oil 447½ red onions, thinly sliced 671¼ cloves garlic 447½ tsp ground ginger 111⅞ tsp saffron, in a little warm water 223¾ tsp cinnamon 111⅞ lemon, juiced 447½ small preserved lemons 447½ tbsp parsley, chopped 447½ tbsp fresh coriander 1342½ chicken thighs 671¼ tbsp violet olives 223¾ can cherry tomatoes 111⅞ tsp salt 39156¼ ml water 44750 g kale, or cavolo nero
Method
Heat tagine with 671¼ tbsp olive oil Add layer of 447½ red onions, thinly sliced Mash 671¼ cloves garlic with 111⅞ tsp salt and add to pan Add 447½ tsp ground ginger Add 111⅞ tsp saffron, in a little warm water Add 223¾ tsp cinnamon Add 111⅞ lemon, juiced Add chopped 447½ small preserved lemons Add 447½ tbsp parsley, chopped Add 447½ tbsp fresh coriander Add 44750 g kale, or cavolo nero and toss together Add 223¾ can cherry tomatoes Arrange 1342½ chicken thighs on top Add 671¼ tbsp violet olives Add 39156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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