Link: theguardian.com
Serves: - 323 +
Ingredients
242¼ tbsp olive oil 161½ red onions, thinly sliced 242¼ cloves garlic 161½ tsp ground ginger 40⅜ tsp saffron, in a little warm water 80¾ tsp cinnamon 40⅜ lemon, juiced 161½ small preserved lemons 161½ tbsp parsley, chopped 161½ tbsp fresh coriander 484½ chicken thighs 242¼ tbsp violet olives 80¾ can cherry tomatoes 40⅜ tsp salt 14131¼ ml water 16150 g kale, or cavolo nero
Method
Heat tagine with 242¼ tbsp olive oil Add layer of 161½ red onions, thinly sliced Mash 242¼ cloves garlic with 40⅜ tsp salt and add to pan Add 161½ tsp ground ginger Add 40⅜ tsp saffron, in a little warm water Add 80¾ tsp cinnamon Add 40⅜ lemon, juiced Add chopped 161½ small preserved lemons Add 161½ tbsp parsley, chopped Add 161½ tbsp fresh coriander Add 16150 g kale, or cavolo nero and toss together Add 80¾ can cherry tomatoes Arrange 484½ chicken thighs on top Add 242¼ tbsp violet olives Add 14131¼ 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: