Link: theguardian.com
Serves: - 481 +
Ingredients
360¾ tbsp olive oil 240½ red onions, thinly sliced 360¾ cloves garlic 240½ tsp ground ginger 60⅛ tsp saffron, in a little warm water 120¼ tsp cinnamon 60⅛ lemon, juiced 240½ small preserved lemons 240½ tbsp parsley, chopped 240½ tbsp fresh coriander 721½ chicken thighs 360¾ tbsp violet olives 120¼ can cherry tomatoes 60⅛ tsp salt 21043¾ ml water 24050 g kale, or cavolo nero
Method
Heat tagine with 360¾ tbsp olive oil Add layer of 240½ red onions, thinly sliced Mash 360¾ cloves garlic with 60⅛ tsp salt and add to pan Add 240½ tsp ground ginger Add 60⅛ tsp saffron, in a little warm water Add 120¼ tsp cinnamon Add 60⅛ lemon, juiced Add chopped 240½ small preserved lemons Add 240½ tbsp parsley, chopped Add 240½ tbsp fresh coriander Add 24050 g kale, or cavolo nero and toss together Add 120¼ can cherry tomatoes Arrange 721½ chicken thighs on top Add 360¾ tbsp violet olives Add 21043¾ 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: