Link: theguardian.com
Serves: - 495 +
Ingredients
371¼ tbsp olive oil 247½ red onions, thinly sliced 371¼ cloves garlic 247½ tsp ground ginger 61⅞ tsp saffron, in a little warm water 123¾ tsp cinnamon 61⅞ lemon, juiced 247½ small preserved lemons 247½ tbsp parsley, chopped 247½ tbsp fresh coriander 742½ chicken thighs 371¼ tbsp violet olives 123¾ can cherry tomatoes 61⅞ tsp salt 21656¼ ml water 24750 g kale, or cavolo nero
Method
Heat tagine with 371¼ tbsp olive oil Add layer of 247½ red onions, thinly sliced Mash 371¼ cloves garlic with 61⅞ tsp salt and add to pan Add 247½ tsp ground ginger Add 61⅞ tsp saffron, in a little warm water Add 123¾ tsp cinnamon Add 61⅞ lemon, juiced Add chopped 247½ small preserved lemons Add 247½ tbsp parsley, chopped Add 247½ tbsp fresh coriander Add 24750 g kale, or cavolo nero and toss together Add 123¾ can cherry tomatoes Arrange 742½ chicken thighs on top Add 371¼ tbsp violet olives Add 21656¼ 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: