Link: theguardian.com
Serves: - 411 +
Ingredients
308¼ tbsp olive oil 205½ red onions, thinly sliced 308¼ cloves garlic 205½ tsp ground ginger 51⅜ tsp saffron, in a little warm water 102¾ tsp cinnamon 51⅜ lemon, juiced 205½ small preserved lemons 205½ tbsp parsley, chopped 205½ tbsp fresh coriander 616½ chicken thighs 308¼ tbsp violet olives 102¾ can cherry tomatoes 51⅜ tsp salt 17981¼ ml water 20550 g kale, or cavolo nero
Method
Heat tagine with 308¼ tbsp olive oil Add layer of 205½ red onions, thinly sliced Mash 308¼ cloves garlic with 51⅜ tsp salt and add to pan Add 205½ tsp ground ginger Add 51⅜ tsp saffron, in a little warm water Add 102¾ tsp cinnamon Add 51⅜ lemon, juiced Add chopped 205½ small preserved lemons Add 205½ tbsp parsley, chopped Add 205½ tbsp fresh coriander Add 20550 g kale, or cavolo nero and toss together Add 102¾ can cherry tomatoes Arrange 616½ chicken thighs on top Add 308¼ tbsp violet olives Add 17981¼ 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: