Link: theguardian.com
Serves: - 535 +
Ingredients
401¼ tbsp olive oil 267½ red onions, thinly sliced 401¼ cloves garlic 267½ tsp ground ginger 66⅞ tsp saffron, in a little warm water 133¾ tsp cinnamon 66⅞ lemon, juiced 267½ small preserved lemons 267½ tbsp parsley, chopped 267½ tbsp fresh coriander 802½ chicken thighs 401¼ tbsp violet olives 133¾ can cherry tomatoes 66⅞ tsp salt 23406¼ ml water 26750 g kale, or cavolo nero
Method
Heat tagine with 401¼ tbsp olive oil Add layer of 267½ red onions, thinly sliced Mash 401¼ cloves garlic with 66⅞ tsp salt and add to pan Add 267½ tsp ground ginger Add 66⅞ tsp saffron, in a little warm water Add 133¾ tsp cinnamon Add 66⅞ lemon, juiced Add chopped 267½ small preserved lemons Add 267½ tbsp parsley, chopped Add 267½ tbsp fresh coriander Add 26750 g kale, or cavolo nero and toss together Add 133¾ can cherry tomatoes Arrange 802½ chicken thighs on top Add 401¼ tbsp violet olives Add 23406¼ 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: