Link: theguardian.com
Serves: - 1123 +
Ingredients
842¼ tbsp olive oil 561½ red onions, thinly sliced 842¼ cloves garlic 561½ tsp ground ginger 140⅜ tsp saffron, in a little warm water 280¾ tsp cinnamon 140⅜ lemon, juiced 561½ small preserved lemons 561½ tbsp parsley, chopped 561½ tbsp fresh coriander 1684½ chicken thighs 842¼ tbsp violet olives 280¾ can cherry tomatoes 140⅜ tsp salt 49131¼ ml water 56150 g kale, or cavolo nero
Method
Heat tagine with 842¼ tbsp olive oil Add layer of 561½ red onions, thinly sliced Mash 842¼ cloves garlic with 140⅜ tsp salt and add to pan Add 561½ tsp ground ginger Add 140⅜ tsp saffron, in a little warm water Add 280¾ tsp cinnamon Add 140⅜ lemon, juiced Add chopped 561½ small preserved lemons Add 561½ tbsp parsley, chopped Add 561½ tbsp fresh coriander Add 56150 g kale, or cavolo nero and toss together Add 280¾ can cherry tomatoes Arrange 1684½ chicken thighs on top Add 842¼ tbsp violet olives Add 49131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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