Link: theguardian.com
Serves: - 915 +
Ingredients
686¼ tbsp olive oil 457½ red onions, thinly sliced 686¼ cloves garlic 457½ tsp ground ginger 114⅜ tsp saffron, in a little warm water 228¾ tsp cinnamon 114⅜ lemon, juiced 457½ small preserved lemons 457½ tbsp parsley, chopped 457½ tbsp fresh coriander 1372½ chicken thighs 686¼ tbsp violet olives 228¾ can cherry tomatoes 114⅜ tsp salt 40031¼ ml water 45750 g kale, or cavolo nero
Method
Heat tagine with 686¼ tbsp olive oil Add layer of 457½ red onions, thinly sliced Mash 686¼ cloves garlic with 114⅜ tsp salt and add to pan Add 457½ tsp ground ginger Add 114⅜ tsp saffron, in a little warm water Add 228¾ tsp cinnamon Add 114⅜ lemon, juiced Add chopped 457½ small preserved lemons Add 457½ tbsp parsley, chopped Add 457½ tbsp fresh coriander Add 45750 g kale, or cavolo nero and toss together Add 228¾ can cherry tomatoes Arrange 1372½ chicken thighs on top Add 686¼ tbsp violet olives Add 40031¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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