Link: theguardian.com
Serves: - 205 +
Ingredients
153¾ tbsp olive oil 102½ red onions, thinly sliced 153¾ cloves garlic 102½ tsp ground ginger 25⅝ tsp saffron, in a little warm water 51¼ tsp cinnamon 25⅝ lemon, juiced 102½ small preserved lemons 102½ tbsp parsley, chopped 102½ tbsp fresh coriander 307½ chicken thighs 153¾ tbsp violet olives 51¼ can cherry tomatoes 25⅝ tsp salt 8968¾ ml water 10250 g kale, or cavolo nero
Method
Heat tagine with 153¾ tbsp olive oil Add layer of 102½ red onions, thinly sliced Mash 153¾ cloves garlic with 25⅝ tsp salt and add to pan Add 102½ tsp ground ginger Add 25⅝ tsp saffron, in a little warm water Add 51¼ tsp cinnamon Add 25⅝ lemon, juiced Add chopped 102½ small preserved lemons Add 102½ tbsp parsley, chopped Add 102½ tbsp fresh coriander Add 10250 g kale, or cavolo nero and toss together Add 51¼ can cherry tomatoes Arrange 307½ chicken thighs on top Add 153¾ tbsp violet olives Add 8968¾ 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: