Link: theguardian.com
Serves: - 1151 +
Ingredients
863¼ tbsp olive oil 575½ red onions, thinly sliced 863¼ cloves garlic 575½ tsp ground ginger 143⅞ tsp saffron, in a little warm water 287¾ tsp cinnamon 143⅞ lemon, juiced 575½ small preserved lemons 575½ tbsp parsley, chopped 575½ tbsp fresh coriander 1726½ chicken thighs 863¼ tbsp violet olives 287¾ can cherry tomatoes 143⅞ tsp salt 50356¼ ml water 57550 g kale, or cavolo nero
Method
Heat tagine with 863¼ tbsp olive oil Add layer of 575½ red onions, thinly sliced Mash 863¼ cloves garlic with 143⅞ tsp salt and add to pan Add 575½ tsp ground ginger Add 143⅞ tsp saffron, in a little warm water Add 287¾ tsp cinnamon Add 143⅞ lemon, juiced Add chopped 575½ small preserved lemons Add 575½ tbsp parsley, chopped Add 575½ tbsp fresh coriander Add 57550 g kale, or cavolo nero and toss together Add 287¾ can cherry tomatoes Arrange 1726½ chicken thighs on top Add 863¼ tbsp violet olives Add 50356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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