Link: theguardian.com
Serves: - 43 +
Ingredients
32¼ tbsp olive oil 21½ red onions, thinly sliced 32¼ cloves garlic 21½ tsp ground ginger 5⅜ tsp saffron, in a little warm water 10¾ tsp cinnamon 5⅜ lemon, juiced 21½ small preserved lemons 21½ tbsp parsley, chopped 21½ tbsp fresh coriander 64½ chicken thighs 32¼ tbsp violet olives 10¾ can cherry tomatoes 5⅜ tsp salt 1881¼ ml water 2150 g kale, or cavolo nero
Method
Heat tagine with 32¼ tbsp olive oil Add layer of 21½ red onions, thinly sliced Mash 32¼ cloves garlic with 5⅜ tsp salt and add to pan Add 21½ tsp ground ginger Add 5⅜ tsp saffron, in a little warm water Add 10¾ tsp cinnamon Add 5⅜ lemon, juiced Add chopped 21½ small preserved lemons Add 21½ tbsp parsley, chopped Add 21½ tbsp fresh coriander Add 2150 g kale, or cavolo nero and toss together Add 10¾ can cherry tomatoes Arrange 64½ chicken thighs on top Add 32¼ tbsp violet olives Add 1881¼ 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: