Link: theguardian.com
Serves: - 563 +
Ingredients
422¼ tbsp olive oil 281½ red onions, thinly sliced 422¼ cloves garlic 281½ tsp ground ginger 70⅜ tsp saffron, in a little warm water 140¾ tsp cinnamon 70⅜ lemon, juiced 281½ small preserved lemons 281½ tbsp parsley, chopped 281½ tbsp fresh coriander 844½ chicken thighs 422¼ tbsp violet olives 140¾ can cherry tomatoes 70⅜ tsp salt 24631¼ ml water 28150 g kale, or cavolo nero
Method
Heat tagine with 422¼ tbsp olive oil Add layer of 281½ red onions, thinly sliced Mash 422¼ cloves garlic with 70⅜ tsp salt and add to pan Add 281½ tsp ground ginger Add 70⅜ tsp saffron, in a little warm water Add 140¾ tsp cinnamon Add 70⅜ lemon, juiced Add chopped 281½ small preserved lemons Add 281½ tbsp parsley, chopped Add 281½ tbsp fresh coriander Add 28150 g kale, or cavolo nero and toss together Add 140¾ can cherry tomatoes Arrange 844½ chicken thighs on top Add 422¼ tbsp violet olives Add 24631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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