Link: theguardian.com
Serves: - 823 +
Ingredients
617¼ tbsp olive oil 411½ red onions, thinly sliced 617¼ cloves garlic 411½ tsp ground ginger 102⅞ tsp saffron, in a little warm water 205¾ tsp cinnamon 102⅞ lemon, juiced 411½ small preserved lemons 411½ tbsp parsley, chopped 411½ tbsp fresh coriander 1234½ chicken thighs 617¼ tbsp violet olives 205¾ can cherry tomatoes 102⅞ tsp salt 36006¼ ml water 41150 g kale, or cavolo nero
Method
Heat tagine with 617¼ tbsp olive oil Add layer of 411½ red onions, thinly sliced Mash 617¼ cloves garlic with 102⅞ tsp salt and add to pan Add 411½ tsp ground ginger Add 102⅞ tsp saffron, in a little warm water Add 205¾ tsp cinnamon Add 102⅞ lemon, juiced Add chopped 411½ small preserved lemons Add 411½ tbsp parsley, chopped Add 411½ tbsp fresh coriander Add 41150 g kale, or cavolo nero and toss together Add 205¾ can cherry tomatoes Arrange 1234½ chicken thighs on top Add 617¼ tbsp violet olives Add 36006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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