Link: theguardian.com
Serves: - 1169 +
Ingredients
876¾ tbsp olive oil 584½ red onions, thinly sliced 876¾ cloves garlic 584½ tsp ground ginger 146⅛ tsp saffron, in a little warm water 292¼ tsp cinnamon 146⅛ lemon, juiced 584½ small preserved lemons 584½ tbsp parsley, chopped 584½ tbsp fresh coriander 1753½ chicken thighs 876¾ tbsp violet olives 292¼ can cherry tomatoes 146⅛ tsp salt 51143¾ ml water 58450 g kale, or cavolo nero
Method
Heat tagine with 876¾ tbsp olive oil Add layer of 584½ red onions, thinly sliced Mash 876¾ cloves garlic with 146⅛ tsp salt and add to pan Add 584½ tsp ground ginger Add 146⅛ tsp saffron, in a little warm water Add 292¼ tsp cinnamon Add 146⅛ lemon, juiced Add chopped 584½ small preserved lemons Add 584½ tbsp parsley, chopped Add 584½ tbsp fresh coriander Add 58450 g kale, or cavolo nero and toss together Add 292¼ can cherry tomatoes Arrange 1753½ chicken thighs on top Add 876¾ tbsp violet olives Add 51143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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