Link: theguardian.com
Serves: - 1203 +
Ingredients
902¼ tbsp olive oil 601½ red onions, thinly sliced 902¼ cloves garlic 601½ tsp ground ginger 150⅜ tsp saffron, in a little warm water 300¾ tsp cinnamon 150⅜ lemon, juiced 601½ small preserved lemons 601½ tbsp parsley, chopped 601½ tbsp fresh coriander 1804½ chicken thighs 902¼ tbsp violet olives 300¾ can cherry tomatoes 150⅜ tsp salt 52631¼ ml water 60150 g kale, or cavolo nero
Method
Heat tagine with 902¼ tbsp olive oil Add layer of 601½ red onions, thinly sliced Mash 902¼ cloves garlic with 150⅜ tsp salt and add to pan Add 601½ tsp ground ginger Add 150⅜ tsp saffron, in a little warm water Add 300¾ tsp cinnamon Add 150⅜ lemon, juiced Add chopped 601½ small preserved lemons Add 601½ tbsp parsley, chopped Add 601½ tbsp fresh coriander Add 60150 g kale, or cavolo nero and toss together Add 300¾ can cherry tomatoes Arrange 1804½ chicken thighs on top Add 902¼ tbsp violet olives Add 52631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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