Link: theguardian.com
Serves: - 1195 +
Ingredients
896¼ tbsp olive oil 597½ red onions, thinly sliced 896¼ cloves garlic 597½ tsp ground ginger 149⅜ tsp saffron, in a little warm water 298¾ tsp cinnamon 149⅜ lemon, juiced 597½ small preserved lemons 597½ tbsp parsley, chopped 597½ tbsp fresh coriander 1792½ chicken thighs 896¼ tbsp violet olives 298¾ can cherry tomatoes 149⅜ tsp salt 52281¼ ml water 59750 g kale, or cavolo nero
Method
Heat tagine with 896¼ tbsp olive oil Add layer of 597½ red onions, thinly sliced Mash 896¼ cloves garlic with 149⅜ tsp salt and add to pan Add 597½ tsp ground ginger Add 149⅜ tsp saffron, in a little warm water Add 298¾ tsp cinnamon Add 149⅜ lemon, juiced Add chopped 597½ small preserved lemons Add 597½ tbsp parsley, chopped Add 597½ tbsp fresh coriander Add 59750 g kale, or cavolo nero and toss together Add 298¾ can cherry tomatoes Arrange 1792½ chicken thighs on top Add 896¼ tbsp violet olives Add 52281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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