Link: theguardian.com
Serves: - 469 +
Ingredients
351¾ tbsp olive oil 234½ red onions, thinly sliced 351¾ cloves garlic 234½ tsp ground ginger 58⅝ tsp saffron, in a little warm water 117¼ tsp cinnamon 58⅝ lemon, juiced 234½ small preserved lemons 234½ tbsp parsley, chopped 234½ tbsp fresh coriander 703½ chicken thighs 351¾ tbsp violet olives 117¼ can cherry tomatoes 58⅝ tsp salt 20518¾ ml water 23450 g kale, or cavolo nero
Method
Heat tagine with 351¾ tbsp olive oil Add layer of 234½ red onions, thinly sliced Mash 351¾ cloves garlic with 58⅝ tsp salt and add to pan Add 234½ tsp ground ginger Add 58⅝ tsp saffron, in a little warm water Add 117¼ tsp cinnamon Add 58⅝ lemon, juiced Add chopped 234½ small preserved lemons Add 234½ tbsp parsley, chopped Add 234½ tbsp fresh coriander Add 23450 g kale, or cavolo nero and toss together Add 117¼ can cherry tomatoes Arrange 703½ chicken thighs on top Add 351¾ tbsp violet olives Add 20518¾ 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: