Link: theguardian.com
Serves: - 1103 +
Ingredients
827¼ tbsp olive oil 551½ red onions, thinly sliced 827¼ cloves garlic 551½ tsp ground ginger 137⅞ tsp saffron, in a little warm water 275¾ tsp cinnamon 137⅞ lemon, juiced 551½ small preserved lemons 551½ tbsp parsley, chopped 551½ tbsp fresh coriander 1654½ chicken thighs 827¼ tbsp violet olives 275¾ can cherry tomatoes 137⅞ tsp salt 48256¼ ml water 55150 g kale, or cavolo nero
Method
Heat tagine with 827¼ tbsp olive oil Add layer of 551½ red onions, thinly sliced Mash 827¼ cloves garlic with 137⅞ tsp salt and add to pan Add 551½ tsp ground ginger Add 137⅞ tsp saffron, in a little warm water Add 275¾ tsp cinnamon Add 137⅞ lemon, juiced Add chopped 551½ small preserved lemons Add 551½ tbsp parsley, chopped Add 551½ tbsp fresh coriander Add 55150 g kale, or cavolo nero and toss together Add 275¾ can cherry tomatoes Arrange 1654½ chicken thighs on top Add 827¼ tbsp violet olives Add 48256¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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