Link: theguardian.com
Serves: - 983 +
Ingredients
737¼ tbsp olive oil 491½ red onions, thinly sliced 737¼ cloves garlic 491½ tsp ground ginger 122⅞ tsp saffron, in a little warm water 245¾ tsp cinnamon 122⅞ lemon, juiced 491½ small preserved lemons 491½ tbsp parsley, chopped 491½ tbsp fresh coriander 1474½ chicken thighs 737¼ tbsp violet olives 245¾ can cherry tomatoes 122⅞ tsp salt 43006¼ ml water 49150 g kale, or cavolo nero
Method
Heat tagine with 737¼ tbsp olive oil Add layer of 491½ red onions, thinly sliced Mash 737¼ cloves garlic with 122⅞ tsp salt and add to pan Add 491½ tsp ground ginger Add 122⅞ tsp saffron, in a little warm water Add 245¾ tsp cinnamon Add 122⅞ lemon, juiced Add chopped 491½ small preserved lemons Add 491½ tbsp parsley, chopped Add 491½ tbsp fresh coriander Add 49150 g kale, or cavolo nero and toss together Add 245¾ can cherry tomatoes Arrange 1474½ chicken thighs on top Add 737¼ tbsp violet olives Add 43006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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