Link: theguardian.com
Serves: - 1119 +
Ingredients
839¼ tbsp olive oil 559½ red onions, thinly sliced 839¼ cloves garlic 559½ tsp ground ginger 139⅞ tsp saffron, in a little warm water 279¾ tsp cinnamon 139⅞ lemon, juiced 559½ small preserved lemons 559½ tbsp parsley, chopped 559½ tbsp fresh coriander 1678½ chicken thighs 839¼ tbsp violet olives 279¾ can cherry tomatoes 139⅞ tsp salt 48956¼ ml water 55950 g kale, or cavolo nero
Method
Heat tagine with 839¼ tbsp olive oil Add layer of 559½ red onions, thinly sliced Mash 839¼ cloves garlic with 139⅞ tsp salt and add to pan Add 559½ tsp ground ginger Add 139⅞ tsp saffron, in a little warm water Add 279¾ tsp cinnamon Add 139⅞ lemon, juiced Add chopped 559½ small preserved lemons Add 559½ tbsp parsley, chopped Add 559½ tbsp fresh coriander Add 55950 g kale, or cavolo nero and toss together Add 279¾ can cherry tomatoes Arrange 1678½ chicken thighs on top Add 839¼ tbsp violet olives Add 48956¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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