Link: theguardian.com
Serves: - 1107 +
Ingredients
830¼ tbsp olive oil 553½ red onions, thinly sliced 830¼ cloves garlic 553½ tsp ground ginger 138⅜ tsp saffron, in a little warm water 276¾ tsp cinnamon 138⅜ lemon, juiced 553½ small preserved lemons 553½ tbsp parsley, chopped 553½ tbsp fresh coriander 1660½ chicken thighs 830¼ tbsp violet olives 276¾ can cherry tomatoes 138⅜ tsp salt 48431¼ ml water 55350 g kale, or cavolo nero
Method
Heat tagine with 830¼ tbsp olive oil Add layer of 553½ red onions, thinly sliced Mash 830¼ cloves garlic with 138⅜ tsp salt and add to pan Add 553½ tsp ground ginger Add 138⅜ tsp saffron, in a little warm water Add 276¾ tsp cinnamon Add 138⅜ lemon, juiced Add chopped 553½ small preserved lemons Add 553½ tbsp parsley, chopped Add 553½ tbsp fresh coriander Add 55350 g kale, or cavolo nero and toss together Add 276¾ can cherry tomatoes Arrange 1660½ chicken thighs on top Add 830¼ tbsp violet olives Add 48431¼ 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: