Link: theguardian.com
Serves: - 451 +
Ingredients
338¼ tbsp olive oil 225½ red onions, thinly sliced 338¼ cloves garlic 225½ tsp ground ginger 56⅜ tsp saffron, in a little warm water 112¾ tsp cinnamon 56⅜ lemon, juiced 225½ small preserved lemons 225½ tbsp parsley, chopped 225½ tbsp fresh coriander 676½ chicken thighs 338¼ tbsp violet olives 112¾ can cherry tomatoes 56⅜ tsp salt 19731¼ ml water 22550 g kale, or cavolo nero
Method
Heat tagine with 338¼ tbsp olive oil Add layer of 225½ red onions, thinly sliced Mash 338¼ cloves garlic with 56⅜ tsp salt and add to pan Add 225½ tsp ground ginger Add 56⅜ tsp saffron, in a little warm water Add 112¾ tsp cinnamon Add 56⅜ lemon, juiced Add chopped 225½ small preserved lemons Add 225½ tbsp parsley, chopped Add 225½ tbsp fresh coriander Add 22550 g kale, or cavolo nero and toss together Add 112¾ can cherry tomatoes Arrange 676½ chicken thighs on top Add 338¼ tbsp violet olives Add 19731¼ 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: