Link: theguardian.com
Serves: - 1115 +
Ingredients
836¼ tbsp olive oil 557½ red onions, thinly sliced 836¼ cloves garlic 557½ tsp ground ginger 139⅜ tsp saffron, in a little warm water 278¾ tsp cinnamon 139⅜ lemon, juiced 557½ small preserved lemons 557½ tbsp parsley, chopped 557½ tbsp fresh coriander 1672½ chicken thighs 836¼ tbsp violet olives 278¾ can cherry tomatoes 139⅜ tsp salt 48781¼ ml water 55750 g kale, or cavolo nero
Method
Heat tagine with 836¼ tbsp olive oil Add layer of 557½ red onions, thinly sliced Mash 836¼ cloves garlic with 139⅜ tsp salt and add to pan Add 557½ tsp ground ginger Add 139⅜ tsp saffron, in a little warm water Add 278¾ tsp cinnamon Add 139⅜ lemon, juiced Add chopped 557½ small preserved lemons Add 557½ tbsp parsley, chopped Add 557½ tbsp fresh coriander Add 55750 g kale, or cavolo nero and toss together Add 278¾ can cherry tomatoes Arrange 1672½ chicken thighs on top Add 836¼ tbsp violet olives Add 48781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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