Link: theguardian.com
Serves: - 1163 +
Ingredients
872¼ tbsp olive oil 581½ red onions, thinly sliced 872¼ cloves garlic 581½ tsp ground ginger 145⅜ tsp saffron, in a little warm water 290¾ tsp cinnamon 145⅜ lemon, juiced 581½ small preserved lemons 581½ tbsp parsley, chopped 581½ tbsp fresh coriander 1744½ chicken thighs 872¼ tbsp violet olives 290¾ can cherry tomatoes 145⅜ tsp salt 50881¼ ml water 58150 g kale, or cavolo nero
Method
Heat tagine with 872¼ tbsp olive oil Add layer of 581½ red onions, thinly sliced Mash 872¼ cloves garlic with 145⅜ tsp salt and add to pan Add 581½ tsp ground ginger Add 145⅜ tsp saffron, in a little warm water Add 290¾ tsp cinnamon Add 145⅜ lemon, juiced Add chopped 581½ small preserved lemons Add 581½ tbsp parsley, chopped Add 581½ tbsp fresh coriander Add 58150 g kale, or cavolo nero and toss together Add 290¾ can cherry tomatoes Arrange 1744½ chicken thighs on top Add 872¼ tbsp violet olives Add 50881¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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