Link: theguardian.com
Serves: - 949 +
Ingredients
711¾ tbsp olive oil 474½ red onions, thinly sliced 711¾ cloves garlic 474½ tsp ground ginger 118⅝ tsp saffron, in a little warm water 237¼ tsp cinnamon 118⅝ lemon, juiced 474½ small preserved lemons 474½ tbsp parsley, chopped 474½ tbsp fresh coriander 1423½ chicken thighs 711¾ tbsp violet olives 237¼ can cherry tomatoes 118⅝ tsp salt 41518¾ ml water 47450 g kale, or cavolo nero
Method
Heat tagine with 711¾ tbsp olive oil Add layer of 474½ red onions, thinly sliced Mash 711¾ cloves garlic with 118⅝ tsp salt and add to pan Add 474½ tsp ground ginger Add 118⅝ tsp saffron, in a little warm water Add 237¼ tsp cinnamon Add 118⅝ lemon, juiced Add chopped 474½ small preserved lemons Add 474½ tbsp parsley, chopped Add 474½ tbsp fresh coriander Add 47450 g kale, or cavolo nero and toss together Add 237¼ can cherry tomatoes Arrange 1423½ chicken thighs on top Add 711¾ tbsp violet olives Add 41518¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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