Link: theguardian.com
Serves: - 23 +
Ingredients
17¼ tbsp olive oil 11½ red onions, thinly sliced 17¼ cloves garlic 11½ tsp ground ginger 2⅞ tsp saffron, in a little warm water 5¾ tsp cinnamon 2⅞ lemon, juiced 11½ small preserved lemons 11½ tbsp parsley, chopped 11½ tbsp fresh coriander 34½ chicken thighs 17¼ tbsp violet olives 5¾ can cherry tomatoes 2⅞ tsp salt 1006¼ ml water 1150 g kale, or cavolo nero
Method
Heat tagine with 17¼ tbsp olive oil Add layer of 11½ red onions, thinly sliced Mash 17¼ cloves garlic with 2⅞ tsp salt and add to pan Add 11½ tsp ground ginger Add 2⅞ tsp saffron, in a little warm water Add 5¾ tsp cinnamon Add 2⅞ lemon, juiced Add chopped 11½ small preserved lemons Add 11½ tbsp parsley, chopped Add 11½ tbsp fresh coriander Add 1150 g kale, or cavolo nero and toss together Add 5¾ can cherry tomatoes Arrange 34½ chicken thighs on top Add 17¼ tbsp violet olives Add 1006¼ 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: