Link: theguardian.com
Serves: - 543 +
Ingredients
407¼ tbsp olive oil 271½ red onions, thinly sliced 407¼ cloves garlic 271½ tsp ground ginger 67⅞ tsp saffron, in a little warm water 135¾ tsp cinnamon 67⅞ lemon, juiced 271½ small preserved lemons 271½ tbsp parsley, chopped 271½ tbsp fresh coriander 814½ chicken thighs 407¼ tbsp violet olives 135¾ can cherry tomatoes 67⅞ tsp salt 23756¼ ml water 27150 g kale, or cavolo nero
Method
Heat tagine with 407¼ tbsp olive oil Add layer of 271½ red onions, thinly sliced Mash 407¼ cloves garlic with 67⅞ tsp salt and add to pan Add 271½ tsp ground ginger Add 67⅞ tsp saffron, in a little warm water Add 135¾ tsp cinnamon Add 67⅞ lemon, juiced Add chopped 271½ small preserved lemons Add 271½ tbsp parsley, chopped Add 271½ tbsp fresh coriander Add 27150 g kale, or cavolo nero and toss together Add 135¾ can cherry tomatoes Arrange 814½ chicken thighs on top Add 407¼ tbsp violet olives Add 23756¼ 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: