Link: theguardian.com
Serves: - 1111 +
Ingredients
833¼ tbsp olive oil 555½ red onions, thinly sliced 833¼ cloves garlic 555½ tsp ground ginger 138⅞ tsp saffron, in a little warm water 277¾ tsp cinnamon 138⅞ lemon, juiced 555½ small preserved lemons 555½ tbsp parsley, chopped 555½ tbsp fresh coriander 1666½ chicken thighs 833¼ tbsp violet olives 277¾ can cherry tomatoes 138⅞ tsp salt 48606¼ ml water 55550 g kale, or cavolo nero
Method
Heat tagine with 833¼ tbsp olive oil Add layer of 555½ red onions, thinly sliced Mash 833¼ cloves garlic with 138⅞ tsp salt and add to pan Add 555½ tsp ground ginger Add 138⅞ tsp saffron, in a little warm water Add 277¾ tsp cinnamon Add 138⅞ lemon, juiced Add chopped 555½ small preserved lemons Add 555½ tbsp parsley, chopped Add 555½ tbsp fresh coriander Add 55550 g kale, or cavolo nero and toss together Add 277¾ can cherry tomatoes Arrange 1666½ chicken thighs on top Add 833¼ tbsp violet olives Add 48606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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