Link: theguardian.com
Serves: - 993 +
Ingredients
744¾ tbsp olive oil 496½ red onions, thinly sliced 744¾ cloves garlic 496½ tsp ground ginger 124⅛ tsp saffron, in a little warm water 248¼ tsp cinnamon 124⅛ lemon, juiced 496½ small preserved lemons 496½ tbsp parsley, chopped 496½ tbsp fresh coriander 1489½ chicken thighs 744¾ tbsp violet olives 248¼ can cherry tomatoes 124⅛ tsp salt 43443¾ ml water 49650 g kale, or cavolo nero
Method
Heat tagine with 744¾ tbsp olive oil Add layer of 496½ red onions, thinly sliced Mash 744¾ cloves garlic with 124⅛ tsp salt and add to pan Add 496½ tsp ground ginger Add 124⅛ tsp saffron, in a little warm water Add 248¼ tsp cinnamon Add 124⅛ lemon, juiced Add chopped 496½ small preserved lemons Add 496½ tbsp parsley, chopped Add 496½ tbsp fresh coriander Add 49650 g kale, or cavolo nero and toss together Add 248¼ can cherry tomatoes Arrange 1489½ chicken thighs on top Add 744¾ tbsp violet olives Add 43443¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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