Link: theguardian.com
Serves: - 302 +
Ingredients
226½ tbsp olive oil 151 red onions, thinly sliced 226½ cloves garlic 151 tsp ground ginger 37¾ tsp saffron, in a little warm water 75½ tsp cinnamon 37¾ lemon, juiced 151 small preserved lemons 151 tbsp parsley, chopped 151 tbsp fresh coriander 453 chicken thighs 226½ tbsp violet olives 75½ can cherry tomatoes 37¾ tsp salt 13212½ ml water 15100 g kale, or cavolo nero
Method
Heat tagine with 226½ tbsp olive oil Add layer of 151 red onions, thinly sliced Mash 226½ cloves garlic with 37¾ tsp salt and add to pan Add 151 tsp ground ginger Add 37¾ tsp saffron, in a little warm water Add 75½ tsp cinnamon Add 37¾ lemon, juiced Add chopped 151 small preserved lemons Add 151 tbsp parsley, chopped Add 151 tbsp fresh coriander Add 15100 g kale, or cavolo nero and toss together Add 75½ can cherry tomatoes Arrange 453 chicken thighs on top Add 226½ tbsp violet olives Add 13212½ 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: