Link: theguardian.com
Serves: - 1235 +
Ingredients
926¼ tbsp olive oil 617½ red onions, thinly sliced 926¼ cloves garlic 617½ tsp ground ginger 154⅜ tsp saffron, in a little warm water 308¾ tsp cinnamon 154⅜ lemon, juiced 617½ small preserved lemons 617½ tbsp parsley, chopped 617½ tbsp fresh coriander 1852½ chicken thighs 926¼ tbsp violet olives 308¾ can cherry tomatoes 154⅜ tsp salt 54031¼ ml water 61750 g kale, or cavolo nero
Method
Heat tagine with 926¼ tbsp olive oil Add layer of 617½ red onions, thinly sliced Mash 926¼ cloves garlic with 154⅜ tsp salt and add to pan Add 617½ tsp ground ginger Add 154⅜ tsp saffron, in a little warm water Add 308¾ tsp cinnamon Add 154⅜ lemon, juiced Add chopped 617½ small preserved lemons Add 617½ tbsp parsley, chopped Add 617½ tbsp fresh coriander Add 61750 g kale, or cavolo nero and toss together Add 308¾ can cherry tomatoes Arrange 1852½ chicken thighs on top Add 926¼ tbsp violet olives Add 54031¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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