Link: theguardian.com
Serves: - 643 +
Ingredients
482¼ tbsp olive oil 321½ red onions, thinly sliced 482¼ cloves garlic 321½ tsp ground ginger 80⅜ tsp saffron, in a little warm water 160¾ tsp cinnamon 80⅜ lemon, juiced 321½ small preserved lemons 321½ tbsp parsley, chopped 321½ tbsp fresh coriander 964½ chicken thighs 482¼ tbsp violet olives 160¾ can cherry tomatoes 80⅜ tsp salt 28131¼ ml water 32150 g kale, or cavolo nero
Method
Heat tagine with 482¼ tbsp olive oil Add layer of 321½ red onions, thinly sliced Mash 482¼ cloves garlic with 80⅜ tsp salt and add to pan Add 321½ tsp ground ginger Add 80⅜ tsp saffron, in a little warm water Add 160¾ tsp cinnamon Add 80⅜ lemon, juiced Add chopped 321½ small preserved lemons Add 321½ tbsp parsley, chopped Add 321½ tbsp fresh coriander Add 32150 g kale, or cavolo nero and toss together Add 160¾ can cherry tomatoes Arrange 964½ chicken thighs on top Add 482¼ tbsp violet olives Add 28131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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