Link: theguardian.com
Serves: - 1095 +
Ingredients
821¼ tbsp olive oil 547½ red onions, thinly sliced 821¼ cloves garlic 547½ tsp ground ginger 136⅞ tsp saffron, in a little warm water 273¾ tsp cinnamon 136⅞ lemon, juiced 547½ small preserved lemons 547½ tbsp parsley, chopped 547½ tbsp fresh coriander 1642½ chicken thighs 821¼ tbsp violet olives 273¾ can cherry tomatoes 136⅞ tsp salt 47906¼ ml water 54750 g kale, or cavolo nero
Method
Heat tagine with 821¼ tbsp olive oil Add layer of 547½ red onions, thinly sliced Mash 821¼ cloves garlic with 136⅞ tsp salt and add to pan Add 547½ tsp ground ginger Add 136⅞ tsp saffron, in a little warm water Add 273¾ tsp cinnamon Add 136⅞ lemon, juiced Add chopped 547½ small preserved lemons Add 547½ tbsp parsley, chopped Add 547½ tbsp fresh coriander Add 54750 g kale, or cavolo nero and toss together Add 273¾ can cherry tomatoes Arrange 1642½ chicken thighs on top Add 821¼ tbsp violet olives Add 47906¼ 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: