Link: theguardian.com
Serves: - 1227 +
Ingredients
920¼ tbsp olive oil 613½ red onions, thinly sliced 920¼ cloves garlic 613½ tsp ground ginger 153⅜ tsp saffron, in a little warm water 306¾ tsp cinnamon 153⅜ lemon, juiced 613½ small preserved lemons 613½ tbsp parsley, chopped 613½ tbsp fresh coriander 1840½ chicken thighs 920¼ tbsp violet olives 306¾ can cherry tomatoes 153⅜ tsp salt 53681¼ ml water 61350 g kale, or cavolo nero
Method
Heat tagine with 920¼ tbsp olive oil Add layer of 613½ red onions, thinly sliced Mash 920¼ cloves garlic with 153⅜ tsp salt and add to pan Add 613½ tsp ground ginger Add 153⅜ tsp saffron, in a little warm water Add 306¾ tsp cinnamon Add 153⅜ lemon, juiced Add chopped 613½ small preserved lemons Add 613½ tbsp parsley, chopped Add 613½ tbsp fresh coriander Add 61350 g kale, or cavolo nero and toss together Add 306¾ can cherry tomatoes Arrange 1840½ chicken thighs on top Add 920¼ tbsp violet olives Add 53681¼ 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: