Link: theguardian.com
Serves: - 1231 +
Ingredients
923¼ tbsp olive oil 615½ red onions, thinly sliced 923¼ cloves garlic 615½ tsp ground ginger 153⅞ tsp saffron, in a little warm water 307¾ tsp cinnamon 153⅞ lemon, juiced 615½ small preserved lemons 615½ tbsp parsley, chopped 615½ tbsp fresh coriander 1846½ chicken thighs 923¼ tbsp violet olives 307¾ can cherry tomatoes 153⅞ tsp salt 53856¼ ml water 61550 g kale, or cavolo nero
Method
Heat tagine with 923¼ tbsp olive oil Add layer of 615½ red onions, thinly sliced Mash 923¼ cloves garlic with 153⅞ tsp salt and add to pan Add 615½ tsp ground ginger Add 153⅞ tsp saffron, in a little warm water Add 307¾ tsp cinnamon Add 153⅞ lemon, juiced Add chopped 615½ small preserved lemons Add 615½ tbsp parsley, chopped Add 615½ tbsp fresh coriander Add 61550 g kale, or cavolo nero and toss together Add 307¾ can cherry tomatoes Arrange 1846½ chicken thighs on top Add 923¼ tbsp violet olives Add 53856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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