Link: theguardian.com
Serves: - 461 +
Ingredients
345¾ tbsp olive oil 230½ red onions, thinly sliced 345¾ cloves garlic 230½ tsp ground ginger 57⅝ tsp saffron, in a little warm water 115¼ tsp cinnamon 57⅝ lemon, juiced 230½ small preserved lemons 230½ tbsp parsley, chopped 230½ tbsp fresh coriander 691½ chicken thighs 345¾ tbsp violet olives 115¼ can cherry tomatoes 57⅝ tsp salt 20168¾ ml water 23050 g kale, or cavolo nero
Method
Heat tagine with 345¾ tbsp olive oil Add layer of 230½ red onions, thinly sliced Mash 345¾ cloves garlic with 57⅝ tsp salt and add to pan Add 230½ tsp ground ginger Add 57⅝ tsp saffron, in a little warm water Add 115¼ tsp cinnamon Add 57⅝ lemon, juiced Add chopped 230½ small preserved lemons Add 230½ tbsp parsley, chopped Add 230½ tbsp fresh coriander Add 23050 g kale, or cavolo nero and toss together Add 115¼ can cherry tomatoes Arrange 691½ chicken thighs on top Add 345¾ tbsp violet olives Add 20168¾ 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: