Link: theguardian.com
Serves: - 1211 +
Ingredients
908¼ tbsp olive oil 605½ red onions, thinly sliced 908¼ cloves garlic 605½ tsp ground ginger 151⅜ tsp saffron, in a little warm water 302¾ tsp cinnamon 151⅜ lemon, juiced 605½ small preserved lemons 605½ tbsp parsley, chopped 605½ tbsp fresh coriander 1816½ chicken thighs 908¼ tbsp violet olives 302¾ can cherry tomatoes 151⅜ tsp salt 52981¼ ml water 60550 g kale, or cavolo nero
Method
Heat tagine with 908¼ tbsp olive oil Add layer of 605½ red onions, thinly sliced Mash 908¼ cloves garlic with 151⅜ tsp salt and add to pan Add 605½ tsp ground ginger Add 151⅜ tsp saffron, in a little warm water Add 302¾ tsp cinnamon Add 151⅜ lemon, juiced Add chopped 605½ small preserved lemons Add 605½ tbsp parsley, chopped Add 605½ tbsp fresh coriander Add 60550 g kale, or cavolo nero and toss together Add 302¾ can cherry tomatoes Arrange 1816½ chicken thighs on top Add 908¼ tbsp violet olives Add 52981¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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