Link: theguardian.com
Serves: - 295 +
Ingredients
221¼ tbsp olive oil 147½ red onions, thinly sliced 221¼ cloves garlic 147½ tsp ground ginger 36⅞ tsp saffron, in a little warm water 73¾ tsp cinnamon 36⅞ lemon, juiced 147½ small preserved lemons 147½ tbsp parsley, chopped 147½ tbsp fresh coriander 442½ chicken thighs 221¼ tbsp violet olives 73¾ can cherry tomatoes 36⅞ tsp salt 12906¼ ml water 14750 g kale, or cavolo nero
Method
Heat tagine with 221¼ tbsp olive oil Add layer of 147½ red onions, thinly sliced Mash 221¼ cloves garlic with 36⅞ tsp salt and add to pan Add 147½ tsp ground ginger Add 36⅞ tsp saffron, in a little warm water Add 73¾ tsp cinnamon Add 36⅞ lemon, juiced Add chopped 147½ small preserved lemons Add 147½ tbsp parsley, chopped Add 147½ tbsp fresh coriander Add 14750 g kale, or cavolo nero and toss together Add 73¾ can cherry tomatoes Arrange 442½ chicken thighs on top Add 221¼ tbsp violet olives Add 12906¼ 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: