Link: theguardian.com
Serves: - 1142 +
Ingredients
856½ tbsp olive oil 571 red onions, thinly sliced 856½ cloves garlic 571 tsp ground ginger 142¾ tsp saffron, in a little warm water 285½ tsp cinnamon 142¾ lemon, juiced 571 small preserved lemons 571 tbsp parsley, chopped 571 tbsp fresh coriander 1713 chicken thighs 856½ tbsp violet olives 285½ can cherry tomatoes 142¾ tsp salt 49962½ ml water 57100 g kale, or cavolo nero
Method
Heat tagine with 856½ tbsp olive oil Add layer of 571 red onions, thinly sliced Mash 856½ cloves garlic with 142¾ tsp salt and add to pan Add 571 tsp ground ginger Add 142¾ tsp saffron, in a little warm water Add 285½ tsp cinnamon Add 142¾ lemon, juiced Add chopped 571 small preserved lemons Add 571 tbsp parsley, chopped Add 571 tbsp fresh coriander Add 57100 g kale, or cavolo nero and toss together Add 285½ can cherry tomatoes Arrange 1713 chicken thighs on top Add 856½ tbsp violet olives Add 49962½ 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: