Link: theguardian.com
Serves: - 225 +
Ingredients
168¾ tbsp olive oil 112½ red onions, thinly sliced 168¾ cloves garlic 112½ tsp ground ginger 28⅛ tsp saffron, in a little warm water 56¼ tsp cinnamon 28⅛ lemon, juiced 112½ small preserved lemons 112½ tbsp parsley, chopped 112½ tbsp fresh coriander 337½ chicken thighs 168¾ tbsp violet olives 56¼ can cherry tomatoes 28⅛ tsp salt 9843¾ ml water 11250 g kale, or cavolo nero
Method
Heat tagine with 168¾ tbsp olive oil Add layer of 112½ red onions, thinly sliced Mash 168¾ cloves garlic with 28⅛ tsp salt and add to pan Add 112½ tsp ground ginger Add 28⅛ tsp saffron, in a little warm water Add 56¼ tsp cinnamon Add 28⅛ lemon, juiced Add chopped 112½ small preserved lemons Add 112½ tbsp parsley, chopped Add 112½ tbsp fresh coriander Add 11250 g kale, or cavolo nero and toss together Add 56¼ can cherry tomatoes Arrange 337½ chicken thighs on top Add 168¾ tbsp violet olives Add 9843¾ 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: