Link: theguardian.com
Serves: - 1215 +
Ingredients
911¼ tbsp olive oil 607½ red onions, thinly sliced 911¼ cloves garlic 607½ tsp ground ginger 151⅞ tsp saffron, in a little warm water 303¾ tsp cinnamon 151⅞ lemon, juiced 607½ small preserved lemons 607½ tbsp parsley, chopped 607½ tbsp fresh coriander 1822½ chicken thighs 911¼ tbsp violet olives 303¾ can cherry tomatoes 151⅞ tsp salt 53156¼ ml water 60750 g kale, or cavolo nero
Method
Heat tagine with 911¼ tbsp olive oil Add layer of 607½ red onions, thinly sliced Mash 911¼ cloves garlic with 151⅞ tsp salt and add to pan Add 607½ tsp ground ginger Add 151⅞ tsp saffron, in a little warm water Add 303¾ tsp cinnamon Add 151⅞ lemon, juiced Add chopped 607½ small preserved lemons Add 607½ tbsp parsley, chopped Add 607½ tbsp fresh coriander Add 60750 g kale, or cavolo nero and toss together Add 303¾ can cherry tomatoes Arrange 1822½ chicken thighs on top Add 911¼ tbsp violet olives Add 53156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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