Link: theguardian.com
Serves: - 417 +
Ingredients
312¾ tbsp olive oil 208½ red onions, thinly sliced 312¾ cloves garlic 208½ tsp ground ginger 52⅛ tsp saffron, in a little warm water 104¼ tsp cinnamon 52⅛ lemon, juiced 208½ small preserved lemons 208½ tbsp parsley, chopped 208½ tbsp fresh coriander 625½ chicken thighs 312¾ tbsp violet olives 104¼ can cherry tomatoes 52⅛ tsp salt 18243¾ ml water 20850 g kale, or cavolo nero
Method
Heat tagine with 312¾ tbsp olive oil Add layer of 208½ red onions, thinly sliced Mash 312¾ cloves garlic with 52⅛ tsp salt and add to pan Add 208½ tsp ground ginger Add 52⅛ tsp saffron, in a little warm water Add 104¼ tsp cinnamon Add 52⅛ lemon, juiced Add chopped 208½ small preserved lemons Add 208½ tbsp parsley, chopped Add 208½ tbsp fresh coriander Add 20850 g kale, or cavolo nero and toss together Add 104¼ can cherry tomatoes Arrange 625½ chicken thighs on top Add 312¾ tbsp violet olives Add 18243¾ 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: