Link: theguardian.com
Serves: - 1219 +
Ingredients
914¼ tbsp olive oil 609½ red onions, thinly sliced 914¼ cloves garlic 609½ tsp ground ginger 152⅜ tsp saffron, in a little warm water 304¾ tsp cinnamon 152⅜ lemon, juiced 609½ small preserved lemons 609½ tbsp parsley, chopped 609½ tbsp fresh coriander 1828½ chicken thighs 914¼ tbsp violet olives 304¾ can cherry tomatoes 152⅜ tsp salt 53331¼ ml water 60950 g kale, or cavolo nero
Method
Heat tagine with 914¼ tbsp olive oil Add layer of 609½ red onions, thinly sliced Mash 914¼ cloves garlic with 152⅜ tsp salt and add to pan Add 609½ tsp ground ginger Add 152⅜ tsp saffron, in a little warm water Add 304¾ tsp cinnamon Add 152⅜ lemon, juiced Add chopped 609½ small preserved lemons Add 609½ tbsp parsley, chopped Add 609½ tbsp fresh coriander Add 60950 g kale, or cavolo nero and toss together Add 304¾ can cherry tomatoes Arrange 1828½ chicken thighs on top Add 914¼ tbsp violet olives Add 53331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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