Link: theguardian.com
Serves: - 261 +
Ingredients
195¾ tbsp olive oil 130½ red onions, thinly sliced 195¾ cloves garlic 130½ tsp ground ginger 32⅝ tsp saffron, in a little warm water 65¼ tsp cinnamon 32⅝ lemon, juiced 130½ small preserved lemons 130½ tbsp parsley, chopped 130½ tbsp fresh coriander 391½ chicken thighs 195¾ tbsp violet olives 65¼ can cherry tomatoes 32⅝ tsp salt 11418¾ ml water 13050 g kale, or cavolo nero
Method
Heat tagine with 195¾ tbsp olive oil Add layer of 130½ red onions, thinly sliced Mash 195¾ cloves garlic with 32⅝ tsp salt and add to pan Add 130½ tsp ground ginger Add 32⅝ tsp saffron, in a little warm water Add 65¼ tsp cinnamon Add 32⅝ lemon, juiced Add chopped 130½ small preserved lemons Add 130½ tbsp parsley, chopped Add 130½ tbsp fresh coriander Add 13050 g kale, or cavolo nero and toss together Add 65¼ can cherry tomatoes Arrange 391½ chicken thighs on top Add 195¾ tbsp violet olives Add 11418¾ 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: