Link: theguardian.com
Serves: - 1223 +
Ingredients
917¼ tbsp olive oil 611½ red onions, thinly sliced 917¼ cloves garlic 611½ tsp ground ginger 152⅞ tsp saffron, in a little warm water 305¾ tsp cinnamon 152⅞ lemon, juiced 611½ small preserved lemons 611½ tbsp parsley, chopped 611½ tbsp fresh coriander 1834½ chicken thighs 917¼ tbsp violet olives 305¾ can cherry tomatoes 152⅞ tsp salt 53506¼ ml water 61150 g kale, or cavolo nero
Method
Heat tagine with 917¼ tbsp olive oil Add layer of 611½ red onions, thinly sliced Mash 917¼ cloves garlic with 152⅞ tsp salt and add to pan Add 611½ tsp ground ginger Add 152⅞ tsp saffron, in a little warm water Add 305¾ tsp cinnamon Add 152⅞ lemon, juiced Add chopped 611½ small preserved lemons Add 611½ tbsp parsley, chopped Add 611½ tbsp fresh coriander Add 61150 g kale, or cavolo nero and toss together Add 305¾ can cherry tomatoes Arrange 1834½ chicken thighs on top Add 917¼ tbsp violet olives Add 53506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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