Link: theguardian.com
Serves: - 911 +
Ingredients
683¼ tbsp olive oil 455½ red onions, thinly sliced 683¼ cloves garlic 455½ tsp ground ginger 113⅞ tsp saffron, in a little warm water 227¾ tsp cinnamon 113⅞ lemon, juiced 455½ small preserved lemons 455½ tbsp parsley, chopped 455½ tbsp fresh coriander 1366½ chicken thighs 683¼ tbsp violet olives 227¾ can cherry tomatoes 113⅞ tsp salt 39856¼ ml water 45550 g kale, or cavolo nero
Method
Heat tagine with 683¼ tbsp olive oil Add layer of 455½ red onions, thinly sliced Mash 683¼ cloves garlic with 113⅞ tsp salt and add to pan Add 455½ tsp ground ginger Add 113⅞ tsp saffron, in a little warm water Add 227¾ tsp cinnamon Add 113⅞ lemon, juiced Add chopped 455½ small preserved lemons Add 455½ tbsp parsley, chopped Add 455½ tbsp fresh coriander Add 45550 g kale, or cavolo nero and toss together Add 227¾ can cherry tomatoes Arrange 1366½ chicken thighs on top Add 683¼ tbsp violet olives Add 39856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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