Link: theguardian.com
Serves: - 298 +
Ingredients
223½ tbsp olive oil 149 red onions, thinly sliced 223½ cloves garlic 149 tsp ground ginger 37¼ tsp saffron, in a little warm water 74½ tsp cinnamon 37¼ lemon, juiced 149 small preserved lemons 149 tbsp parsley, chopped 149 tbsp fresh coriander 447 chicken thighs 223½ tbsp violet olives 74½ can cherry tomatoes 37¼ tsp salt 13037½ ml water 14900 g kale, or cavolo nero
Method
Heat tagine with 223½ tbsp olive oil Add layer of 149 red onions, thinly sliced Mash 223½ cloves garlic with 37¼ tsp salt and add to pan Add 149 tsp ground ginger Add 37¼ tsp saffron, in a little warm water Add 74½ tsp cinnamon Add 37¼ lemon, juiced Add chopped 149 small preserved lemons Add 149 tbsp parsley, chopped Add 149 tbsp fresh coriander Add 14900 g kale, or cavolo nero and toss together Add 74½ can cherry tomatoes Arrange 447 chicken thighs on top Add 223½ tbsp violet olives Add 13037½ 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: