Link: theguardian.com
Serves: - 327 +
Ingredients
245¼ tbsp olive oil 163½ red onions, thinly sliced 245¼ cloves garlic 163½ tsp ground ginger 40⅞ tsp saffron, in a little warm water 81¾ tsp cinnamon 40⅞ lemon, juiced 163½ small preserved lemons 163½ tbsp parsley, chopped 163½ tbsp fresh coriander 490½ chicken thighs 245¼ tbsp violet olives 81¾ can cherry tomatoes 40⅞ tsp salt 14306¼ ml water 16350 g kale, or cavolo nero
Method
Heat tagine with 245¼ tbsp olive oil Add layer of 163½ red onions, thinly sliced Mash 245¼ cloves garlic with 40⅞ tsp salt and add to pan Add 163½ tsp ground ginger Add 40⅞ tsp saffron, in a little warm water Add 81¾ tsp cinnamon Add 40⅞ lemon, juiced Add chopped 163½ small preserved lemons Add 163½ tbsp parsley, chopped Add 163½ tbsp fresh coriander Add 16350 g kale, or cavolo nero and toss together Add 81¾ can cherry tomatoes Arrange 490½ chicken thighs on top Add 245¼ tbsp violet olives Add 14306¼ 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: