Link: theguardian.com
Serves: - 1213 +
Ingredients
909¾ tbsp olive oil 606½ red onions, thinly sliced 909¾ cloves garlic 606½ tsp ground ginger 151⅝ tsp saffron, in a little warm water 303¼ tsp cinnamon 151⅝ lemon, juiced 606½ small preserved lemons 606½ tbsp parsley, chopped 606½ tbsp fresh coriander 1819½ chicken thighs 909¾ tbsp violet olives 303¼ can cherry tomatoes 151⅝ tsp salt 53068¾ ml water 60650 g kale, or cavolo nero
Method
Heat tagine with 909¾ tbsp olive oil Add layer of 606½ red onions, thinly sliced Mash 909¾ cloves garlic with 151⅝ tsp salt and add to pan Add 606½ tsp ground ginger Add 151⅝ tsp saffron, in a little warm water Add 303¼ tsp cinnamon Add 151⅝ lemon, juiced Add chopped 606½ small preserved lemons Add 606½ tbsp parsley, chopped Add 606½ tbsp fresh coriander Add 60650 g kale, or cavolo nero and toss together Add 303¼ can cherry tomatoes Arrange 1819½ chicken thighs on top Add 909¾ tbsp violet olives Add 53068¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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