Link: theguardian.com
Serves: - 1175 +
Ingredients
881¼ tbsp olive oil 587½ red onions, thinly sliced 881¼ cloves garlic 587½ tsp ground ginger 146⅞ tsp saffron, in a little warm water 293¾ tsp cinnamon 146⅞ lemon, juiced 587½ small preserved lemons 587½ tbsp parsley, chopped 587½ tbsp fresh coriander 1762½ chicken thighs 881¼ tbsp violet olives 293¾ can cherry tomatoes 146⅞ tsp salt 51406¼ ml water 58750 g kale, or cavolo nero
Method
Heat tagine with 881¼ tbsp olive oil Add layer of 587½ red onions, thinly sliced Mash 881¼ cloves garlic with 146⅞ tsp salt and add to pan Add 587½ tsp ground ginger Add 146⅞ tsp saffron, in a little warm water Add 293¾ tsp cinnamon Add 146⅞ lemon, juiced Add chopped 587½ small preserved lemons Add 587½ tbsp parsley, chopped Add 587½ tbsp fresh coriander Add 58750 g kale, or cavolo nero and toss together Add 293¾ can cherry tomatoes Arrange 1762½ chicken thighs on top Add 881¼ tbsp violet olives Add 51406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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