Link: theguardian.com
Serves: - 549 +
Ingredients
411¾ tbsp olive oil 274½ red onions, thinly sliced 411¾ cloves garlic 274½ tsp ground ginger 68⅝ tsp saffron, in a little warm water 137¼ tsp cinnamon 68⅝ lemon, juiced 274½ small preserved lemons 274½ tbsp parsley, chopped 274½ tbsp fresh coriander 823½ chicken thighs 411¾ tbsp violet olives 137¼ can cherry tomatoes 68⅝ tsp salt 24018¾ ml water 27450 g kale, or cavolo nero
Method
Heat tagine with 411¾ tbsp olive oil Add layer of 274½ red onions, thinly sliced Mash 411¾ cloves garlic with 68⅝ tsp salt and add to pan Add 274½ tsp ground ginger Add 68⅝ tsp saffron, in a little warm water Add 137¼ tsp cinnamon Add 68⅝ lemon, juiced Add chopped 274½ small preserved lemons Add 274½ tbsp parsley, chopped Add 274½ tbsp fresh coriander Add 27450 g kale, or cavolo nero and toss together Add 137¼ can cherry tomatoes Arrange 823½ chicken thighs on top Add 411¾ tbsp violet olives Add 24018¾ 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: