Link: theguardian.com
Serves: - 1183 +
Ingredients
887¼ tbsp olive oil 591½ red onions, thinly sliced 887¼ cloves garlic 591½ tsp ground ginger 147⅞ tsp saffron, in a little warm water 295¾ tsp cinnamon 147⅞ lemon, juiced 591½ small preserved lemons 591½ tbsp parsley, chopped 591½ tbsp fresh coriander 1774½ chicken thighs 887¼ tbsp violet olives 295¾ can cherry tomatoes 147⅞ tsp salt 51756¼ ml water 59150 g kale, or cavolo nero
Method
Heat tagine with 887¼ tbsp olive oil Add layer of 591½ red onions, thinly sliced Mash 887¼ cloves garlic with 147⅞ tsp salt and add to pan Add 591½ tsp ground ginger Add 147⅞ tsp saffron, in a little warm water Add 295¾ tsp cinnamon Add 147⅞ lemon, juiced Add chopped 591½ small preserved lemons Add 591½ tbsp parsley, chopped Add 591½ tbsp fresh coriander Add 59150 g kale, or cavolo nero and toss together Add 295¾ can cherry tomatoes Arrange 1774½ chicken thighs on top Add 887¼ tbsp violet olives Add 51756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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