Link: theguardian.com
Serves: - 1077 +
Ingredients
807¾ tbsp olive oil 538½ red onions, thinly sliced 807¾ cloves garlic 538½ tsp ground ginger 134⅝ tsp saffron, in a little warm water 269¼ tsp cinnamon 134⅝ lemon, juiced 538½ small preserved lemons 538½ tbsp parsley, chopped 538½ tbsp fresh coriander 1615½ chicken thighs 807¾ tbsp violet olives 269¼ can cherry tomatoes 134⅝ tsp salt 47118¾ ml water 53850 g kale, or cavolo nero
Method
Heat tagine with 807¾ tbsp olive oil Add layer of 538½ red onions, thinly sliced Mash 807¾ cloves garlic with 134⅝ tsp salt and add to pan Add 538½ tsp ground ginger Add 134⅝ tsp saffron, in a little warm water Add 269¼ tsp cinnamon Add 134⅝ lemon, juiced Add chopped 538½ small preserved lemons Add 538½ tbsp parsley, chopped Add 538½ tbsp fresh coriander Add 53850 g kale, or cavolo nero and toss together Add 269¼ can cherry tomatoes Arrange 1615½ chicken thighs on top Add 807¾ tbsp violet olives Add 47118¾ 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: