Link: theguardian.com
Serves: - 1239 +
Ingredients
929¼ tbsp olive oil 619½ red onions, thinly sliced 929¼ cloves garlic 619½ tsp ground ginger 154⅞ tsp saffron, in a little warm water 309¾ tsp cinnamon 154⅞ lemon, juiced 619½ small preserved lemons 619½ tbsp parsley, chopped 619½ tbsp fresh coriander 1858½ chicken thighs 929¼ tbsp violet olives 309¾ can cherry tomatoes 154⅞ tsp salt 54206¼ ml water 61950 g kale, or cavolo nero
Method
Heat tagine with 929¼ tbsp olive oil Add layer of 619½ red onions, thinly sliced Mash 929¼ cloves garlic with 154⅞ tsp salt and add to pan Add 619½ tsp ground ginger Add 154⅞ tsp saffron, in a little warm water Add 309¾ tsp cinnamon Add 154⅞ lemon, juiced Add chopped 619½ small preserved lemons Add 619½ tbsp parsley, chopped Add 619½ tbsp fresh coriander Add 61950 g kale, or cavolo nero and toss together Add 309¾ can cherry tomatoes Arrange 1858½ chicken thighs on top Add 929¼ tbsp violet olives Add 54206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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