Link: theguardian.com
Serves: - 803 +
Ingredients
602¼ tbsp olive oil 401½ red onions, thinly sliced 602¼ cloves garlic 401½ tsp ground ginger 100⅜ tsp saffron, in a little warm water 200¾ tsp cinnamon 100⅜ lemon, juiced 401½ small preserved lemons 401½ tbsp parsley, chopped 401½ tbsp fresh coriander 1204½ chicken thighs 602¼ tbsp violet olives 200¾ can cherry tomatoes 100⅜ tsp salt 35131¼ ml water 40150 g kale, or cavolo nero
Method
Heat tagine with 602¼ tbsp olive oil Add layer of 401½ red onions, thinly sliced Mash 602¼ cloves garlic with 100⅜ tsp salt and add to pan Add 401½ tsp ground ginger Add 100⅜ tsp saffron, in a little warm water Add 200¾ tsp cinnamon Add 100⅜ lemon, juiced Add chopped 401½ small preserved lemons Add 401½ tbsp parsley, chopped Add 401½ tbsp fresh coriander Add 40150 g kale, or cavolo nero and toss together Add 200¾ can cherry tomatoes Arrange 1204½ chicken thighs on top Add 602¼ tbsp violet olives Add 35131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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