Link: theguardian.com
Serves: - 623 +
Ingredients
467¼ tbsp olive oil 311½ red onions, thinly sliced 467¼ cloves garlic 311½ tsp ground ginger 77⅞ tsp saffron, in a little warm water 155¾ tsp cinnamon 77⅞ lemon, juiced 311½ small preserved lemons 311½ tbsp parsley, chopped 311½ tbsp fresh coriander 934½ chicken thighs 467¼ tbsp violet olives 155¾ can cherry tomatoes 77⅞ tsp salt 27256¼ ml water 31150 g kale, or cavolo nero
Method
Heat tagine with 467¼ tbsp olive oil Add layer of 311½ red onions, thinly sliced Mash 467¼ cloves garlic with 77⅞ tsp salt and add to pan Add 311½ tsp ground ginger Add 77⅞ tsp saffron, in a little warm water Add 155¾ tsp cinnamon Add 77⅞ lemon, juiced Add chopped 311½ small preserved lemons Add 311½ tbsp parsley, chopped Add 311½ tbsp fresh coriander Add 31150 g kale, or cavolo nero and toss together Add 155¾ can cherry tomatoes Arrange 934½ chicken thighs on top Add 467¼ tbsp violet olives Add 27256¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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