Link: theguardian.com
Serves: - 951 +
Ingredients
713¼ tbsp olive oil 475½ red onions, thinly sliced 713¼ cloves garlic 475½ tsp ground ginger 118⅞ tsp saffron, in a little warm water 237¾ tsp cinnamon 118⅞ lemon, juiced 475½ small preserved lemons 475½ tbsp parsley, chopped 475½ tbsp fresh coriander 1426½ chicken thighs 713¼ tbsp violet olives 237¾ can cherry tomatoes 118⅞ tsp salt 41606¼ ml water 47550 g kale, or cavolo nero
Method
Heat tagine with 713¼ tbsp olive oil Add layer of 475½ red onions, thinly sliced Mash 713¼ cloves garlic with 118⅞ tsp salt and add to pan Add 475½ tsp ground ginger Add 118⅞ tsp saffron, in a little warm water Add 237¾ tsp cinnamon Add 118⅞ lemon, juiced Add chopped 475½ small preserved lemons Add 475½ tbsp parsley, chopped Add 475½ tbsp fresh coriander Add 47550 g kale, or cavolo nero and toss together Add 237¾ can cherry tomatoes Arrange 1426½ chicken thighs on top Add 713¼ tbsp violet olives Add 41606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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