Link: theguardian.com
Serves: - 1147 +
Ingredients
860¼ tbsp olive oil 573½ red onions, thinly sliced 860¼ cloves garlic 573½ tsp ground ginger 143⅜ tsp saffron, in a little warm water 286¾ tsp cinnamon 143⅜ lemon, juiced 573½ small preserved lemons 573½ tbsp parsley, chopped 573½ tbsp fresh coriander 1720½ chicken thighs 860¼ tbsp violet olives 286¾ can cherry tomatoes 143⅜ tsp salt 50181¼ ml water 57350 g kale, or cavolo nero
Method
Heat tagine with 860¼ tbsp olive oil Add layer of 573½ red onions, thinly sliced Mash 860¼ cloves garlic with 143⅜ tsp salt and add to pan Add 573½ tsp ground ginger Add 143⅜ tsp saffron, in a little warm water Add 286¾ tsp cinnamon Add 143⅜ lemon, juiced Add chopped 573½ small preserved lemons Add 573½ tbsp parsley, chopped Add 573½ tbsp fresh coriander Add 57350 g kale, or cavolo nero and toss together Add 286¾ can cherry tomatoes Arrange 1720½ chicken thighs on top Add 860¼ tbsp violet olives Add 50181¼ 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: