Link: theguardian.com
Serves: - 1099 +
Ingredients
824¼ tbsp olive oil 549½ red onions, thinly sliced 824¼ cloves garlic 549½ tsp ground ginger 137⅜ tsp saffron, in a little warm water 274¾ tsp cinnamon 137⅜ lemon, juiced 549½ small preserved lemons 549½ tbsp parsley, chopped 549½ tbsp fresh coriander 1648½ chicken thighs 824¼ tbsp violet olives 274¾ can cherry tomatoes 137⅜ tsp salt 48081¼ ml water 54950 g kale, or cavolo nero
Method
Heat tagine with 824¼ tbsp olive oil Add layer of 549½ red onions, thinly sliced Mash 824¼ cloves garlic with 137⅜ tsp salt and add to pan Add 549½ tsp ground ginger Add 137⅜ tsp saffron, in a little warm water Add 274¾ tsp cinnamon Add 137⅜ lemon, juiced Add chopped 549½ small preserved lemons Add 549½ tbsp parsley, chopped Add 549½ tbsp fresh coriander Add 54950 g kale, or cavolo nero and toss together Add 274¾ can cherry tomatoes Arrange 1648½ chicken thighs on top Add 824¼ tbsp violet olives Add 48081¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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