Link: theguardian.com
Serves: - 1029 +
Ingredients
771¾ tbsp olive oil 514½ red onions, thinly sliced 771¾ cloves garlic 514½ tsp ground ginger 128⅝ tsp saffron, in a little warm water 257¼ tsp cinnamon 128⅝ lemon, juiced 514½ small preserved lemons 514½ tbsp parsley, chopped 514½ tbsp fresh coriander 1543½ chicken thighs 771¾ tbsp violet olives 257¼ can cherry tomatoes 128⅝ tsp salt 45018¾ ml water 51450 g kale, or cavolo nero
Method
Heat tagine with 771¾ tbsp olive oil Add layer of 514½ red onions, thinly sliced Mash 771¾ cloves garlic with 128⅝ tsp salt and add to pan Add 514½ tsp ground ginger Add 128⅝ tsp saffron, in a little warm water Add 257¼ tsp cinnamon Add 128⅝ lemon, juiced Add chopped 514½ small preserved lemons Add 514½ tbsp parsley, chopped Add 514½ tbsp fresh coriander Add 51450 g kale, or cavolo nero and toss together Add 257¼ can cherry tomatoes Arrange 1543½ chicken thighs on top Add 771¾ tbsp violet olives Add 45018¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: