Link: theguardian.com
Serves: - 1097 +
Ingredients
822¾ tbsp olive oil 548½ red onions, thinly sliced 822¾ cloves garlic 548½ tsp ground ginger 137⅛ tsp saffron, in a little warm water 274¼ tsp cinnamon 137⅛ lemon, juiced 548½ small preserved lemons 548½ tbsp parsley, chopped 548½ tbsp fresh coriander 1645½ chicken thighs 822¾ tbsp violet olives 274¼ can cherry tomatoes 137⅛ tsp salt 47993¾ ml water 54850 g kale, or cavolo nero
Method
Heat tagine with 822¾ tbsp olive oil Add layer of 548½ red onions, thinly sliced Mash 822¾ cloves garlic with 137⅛ tsp salt and add to pan Add 548½ tsp ground ginger Add 137⅛ tsp saffron, in a little warm water Add 274¼ tsp cinnamon Add 137⅛ lemon, juiced Add chopped 548½ small preserved lemons Add 548½ tbsp parsley, chopped Add 548½ tbsp fresh coriander Add 54850 g kale, or cavolo nero and toss together Add 274¼ can cherry tomatoes Arrange 1645½ chicken thighs on top Add 822¾ tbsp violet olives Add 47993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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