Link: theguardian.com
Serves: - 1069 +
Ingredients
801¾ tbsp olive oil 534½ red onions, thinly sliced 801¾ cloves garlic 534½ tsp ground ginger 133⅝ tsp saffron, in a little warm water 267¼ tsp cinnamon 133⅝ lemon, juiced 534½ small preserved lemons 534½ tbsp parsley, chopped 534½ tbsp fresh coriander 1603½ chicken thighs 801¾ tbsp violet olives 267¼ can cherry tomatoes 133⅝ tsp salt 46768¾ ml water 53450 g kale, or cavolo nero
Method
Heat tagine with 801¾ tbsp olive oil Add layer of 534½ red onions, thinly sliced Mash 801¾ cloves garlic with 133⅝ tsp salt and add to pan Add 534½ tsp ground ginger Add 133⅝ tsp saffron, in a little warm water Add 267¼ tsp cinnamon Add 133⅝ lemon, juiced Add chopped 534½ small preserved lemons Add 534½ tbsp parsley, chopped Add 534½ tbsp fresh coriander Add 53450 g kale, or cavolo nero and toss together Add 267¼ can cherry tomatoes Arrange 1603½ chicken thighs on top Add 801¾ tbsp violet olives Add 46768¾ 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: