Link: theguardian.com
Serves: - 1179 +
Ingredients
884¼ tbsp olive oil 589½ red onions, thinly sliced 884¼ cloves garlic 589½ tsp ground ginger 147⅜ tsp saffron, in a little warm water 294¾ tsp cinnamon 147⅜ lemon, juiced 589½ small preserved lemons 589½ tbsp parsley, chopped 589½ tbsp fresh coriander 1768½ chicken thighs 884¼ tbsp violet olives 294¾ can cherry tomatoes 147⅜ tsp salt 51581¼ ml water 58950 g kale, or cavolo nero
Method
Heat tagine with 884¼ tbsp olive oil Add layer of 589½ red onions, thinly sliced Mash 884¼ cloves garlic with 147⅜ tsp salt and add to pan Add 589½ tsp ground ginger Add 147⅜ tsp saffron, in a little warm water Add 294¾ tsp cinnamon Add 147⅜ lemon, juiced Add chopped 589½ small preserved lemons Add 589½ tbsp parsley, chopped Add 589½ tbsp fresh coriander Add 58950 g kale, or cavolo nero and toss together Add 294¾ can cherry tomatoes Arrange 1768½ chicken thighs on top Add 884¼ tbsp violet olives Add 51581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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