Link: theguardian.com
Serves: - 47 +
Ingredients
35¼ tbsp olive oil 23½ red onions, thinly sliced 35¼ cloves garlic 23½ tsp ground ginger 5⅞ tsp saffron, in a little warm water 11¾ tsp cinnamon 5⅞ lemon, juiced 23½ small preserved lemons 23½ tbsp parsley, chopped 23½ tbsp fresh coriander 70½ chicken thighs 35¼ tbsp violet olives 11¾ can cherry tomatoes 5⅞ tsp salt 2056¼ ml water 2350 g kale, or cavolo nero
Method
Heat tagine with 35¼ tbsp olive oil Add layer of 23½ red onions, thinly sliced Mash 35¼ cloves garlic with 5⅞ tsp salt and add to pan Add 23½ tsp ground ginger Add 5⅞ tsp saffron, in a little warm water Add 11¾ tsp cinnamon Add 5⅞ lemon, juiced Add chopped 23½ small preserved lemons Add 23½ tbsp parsley, chopped Add 23½ tbsp fresh coriander Add 2350 g kale, or cavolo nero and toss together Add 11¾ can cherry tomatoes Arrange 70½ chicken thighs on top Add 35¼ tbsp violet olives Add 2056¼ 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: