Link: theguardian.com
Serves: - 1139 +
Ingredients
854¼ tbsp olive oil 569½ red onions, thinly sliced 854¼ cloves garlic 569½ tsp ground ginger 142⅜ tsp saffron, in a little warm water 284¾ tsp cinnamon 142⅜ lemon, juiced 569½ small preserved lemons 569½ tbsp parsley, chopped 569½ tbsp fresh coriander 1708½ chicken thighs 854¼ tbsp violet olives 284¾ can cherry tomatoes 142⅜ tsp salt 49831¼ ml water 56950 g kale, or cavolo nero
Method
Heat tagine with 854¼ tbsp olive oil Add layer of 569½ red onions, thinly sliced Mash 854¼ cloves garlic with 142⅜ tsp salt and add to pan Add 569½ tsp ground ginger Add 142⅜ tsp saffron, in a little warm water Add 284¾ tsp cinnamon Add 142⅜ lemon, juiced Add chopped 569½ small preserved lemons Add 569½ tbsp parsley, chopped Add 569½ tbsp fresh coriander Add 56950 g kale, or cavolo nero and toss together Add 284¾ can cherry tomatoes Arrange 1708½ chicken thighs on top Add 854¼ tbsp violet olives Add 49831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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