Link: theguardian.com
Serves: - 513 +
Ingredients
384¾ tbsp olive oil 256½ red onions, thinly sliced 384¾ cloves garlic 256½ tsp ground ginger 64⅛ tsp saffron, in a little warm water 128¼ tsp cinnamon 64⅛ lemon, juiced 256½ small preserved lemons 256½ tbsp parsley, chopped 256½ tbsp fresh coriander 769½ chicken thighs 384¾ tbsp violet olives 128¼ can cherry tomatoes 64⅛ tsp salt 22443¾ ml water 25650 g kale, or cavolo nero
Method
Heat tagine with 384¾ tbsp olive oil Add layer of 256½ red onions, thinly sliced Mash 384¾ cloves garlic with 64⅛ tsp salt and add to pan Add 256½ tsp ground ginger Add 64⅛ tsp saffron, in a little warm water Add 128¼ tsp cinnamon Add 64⅛ lemon, juiced Add chopped 256½ small preserved lemons Add 256½ tbsp parsley, chopped Add 256½ tbsp fresh coriander Add 25650 g kale, or cavolo nero and toss together Add 128¼ can cherry tomatoes Arrange 769½ chicken thighs on top Add 384¾ tbsp violet olives Add 22443¾ 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: