Link: theguardian.com
Serves: - 515 +
Ingredients
386¼ tbsp olive oil 257½ red onions, thinly sliced 386¼ cloves garlic 257½ tsp ground ginger 64⅜ tsp saffron, in a little warm water 128¾ tsp cinnamon 64⅜ lemon, juiced 257½ small preserved lemons 257½ tbsp parsley, chopped 257½ tbsp fresh coriander 772½ chicken thighs 386¼ tbsp violet olives 128¾ can cherry tomatoes 64⅜ tsp salt 22531¼ ml water 25750 g kale, or cavolo nero
Method
Heat tagine with 386¼ tbsp olive oil Add layer of 257½ red onions, thinly sliced Mash 386¼ cloves garlic with 64⅜ tsp salt and add to pan Add 257½ tsp ground ginger Add 64⅜ tsp saffron, in a little warm water Add 128¾ tsp cinnamon Add 64⅜ lemon, juiced Add chopped 257½ small preserved lemons Add 257½ tbsp parsley, chopped Add 257½ tbsp fresh coriander Add 25750 g kale, or cavolo nero and toss together Add 128¾ can cherry tomatoes Arrange 772½ chicken thighs on top Add 386¼ tbsp violet olives Add 22531¼ 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: