Link: theguardian.com
Serves: - 715 +
Ingredients
536¼ tbsp olive oil 357½ red onions, thinly sliced 536¼ cloves garlic 357½ tsp ground ginger 89⅜ tsp saffron, in a little warm water 178¾ tsp cinnamon 89⅜ lemon, juiced 357½ small preserved lemons 357½ tbsp parsley, chopped 357½ tbsp fresh coriander 1072½ chicken thighs 536¼ tbsp violet olives 178¾ can cherry tomatoes 89⅜ tsp salt 31281¼ ml water 35750 g kale, or cavolo nero
Method
Heat tagine with 536¼ tbsp olive oil Add layer of 357½ red onions, thinly sliced Mash 536¼ cloves garlic with 89⅜ tsp salt and add to pan Add 357½ tsp ground ginger Add 89⅜ tsp saffron, in a little warm water Add 178¾ tsp cinnamon Add 89⅜ lemon, juiced Add chopped 357½ small preserved lemons Add 357½ tbsp parsley, chopped Add 357½ tbsp fresh coriander Add 35750 g kale, or cavolo nero and toss together Add 178¾ can cherry tomatoes Arrange 1072½ chicken thighs on top Add 536¼ tbsp violet olives Add 31281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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