Link: theguardian.com
Serves: - 917 +
Ingredients
687¾ tbsp olive oil 458½ red onions, thinly sliced 687¾ cloves garlic 458½ tsp ground ginger 114⅝ tsp saffron, in a little warm water 229¼ tsp cinnamon 114⅝ lemon, juiced 458½ small preserved lemons 458½ tbsp parsley, chopped 458½ tbsp fresh coriander 1375½ chicken thighs 687¾ tbsp violet olives 229¼ can cherry tomatoes 114⅝ tsp salt 40118¾ ml water 45850 g kale, or cavolo nero
Method
Heat tagine with 687¾ tbsp olive oil Add layer of 458½ red onions, thinly sliced Mash 687¾ cloves garlic with 114⅝ tsp salt and add to pan Add 458½ tsp ground ginger Add 114⅝ tsp saffron, in a little warm water Add 229¼ tsp cinnamon Add 114⅝ lemon, juiced Add chopped 458½ small preserved lemons Add 458½ tbsp parsley, chopped Add 458½ tbsp fresh coriander Add 45850 g kale, or cavolo nero and toss together Add 229¼ can cherry tomatoes Arrange 1375½ chicken thighs on top Add 687¾ tbsp violet olives Add 40118¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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