Link: theguardian.com
Serves: - 143 +
Ingredients
107¼ tbsp olive oil 71½ red onions, thinly sliced 107¼ cloves garlic 71½ tsp ground ginger 17⅞ tsp saffron, in a little warm water 35¾ tsp cinnamon 17⅞ lemon, juiced 71½ small preserved lemons 71½ tbsp parsley, chopped 71½ tbsp fresh coriander 214½ chicken thighs 107¼ tbsp violet olives 35¾ can cherry tomatoes 17⅞ tsp salt 6256¼ ml water 7150 g kale, or cavolo nero
Method
Heat tagine with 107¼ tbsp olive oil Add layer of 71½ red onions, thinly sliced Mash 107¼ cloves garlic with 17⅞ tsp salt and add to pan Add 71½ tsp ground ginger Add 17⅞ tsp saffron, in a little warm water Add 35¾ tsp cinnamon Add 17⅞ lemon, juiced Add chopped 71½ small preserved lemons Add 71½ tbsp parsley, chopped Add 71½ tbsp fresh coriander Add 7150 g kale, or cavolo nero and toss together Add 35¾ can cherry tomatoes Arrange 214½ chicken thighs on top Add 107¼ tbsp violet olives Add 6256¼ 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: