Link: theguardian.com
Serves: - 179 +
Ingredients
134¼ tbsp olive oil 89½ red onions, thinly sliced 134¼ cloves garlic 89½ tsp ground ginger 22⅜ tsp saffron, in a little warm water 44¾ tsp cinnamon 22⅜ lemon, juiced 89½ small preserved lemons 89½ tbsp parsley, chopped 89½ tbsp fresh coriander 268½ chicken thighs 134¼ tbsp violet olives 44¾ can cherry tomatoes 22⅜ tsp salt 7831¼ ml water 8950 g kale, or cavolo nero
Method
Heat tagine with 134¼ tbsp olive oil Add layer of 89½ red onions, thinly sliced Mash 134¼ cloves garlic with 22⅜ tsp salt and add to pan Add 89½ tsp ground ginger Add 22⅜ tsp saffron, in a little warm water Add 44¾ tsp cinnamon Add 22⅜ lemon, juiced Add chopped 89½ small preserved lemons Add 89½ tbsp parsley, chopped Add 89½ tbsp fresh coriander Add 8950 g kale, or cavolo nero and toss together Add 44¾ can cherry tomatoes Arrange 268½ chicken thighs on top Add 134¼ tbsp violet olives Add 7831¼ 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: