Link: theguardian.com
Serves: - 571 +
Ingredients
428¼ tbsp olive oil 285½ red onions, thinly sliced 428¼ cloves garlic 285½ tsp ground ginger 71⅜ tsp saffron, in a little warm water 142¾ tsp cinnamon 71⅜ lemon, juiced 285½ small preserved lemons 285½ tbsp parsley, chopped 285½ tbsp fresh coriander 856½ chicken thighs 428¼ tbsp violet olives 142¾ can cherry tomatoes 71⅜ tsp salt 24981¼ ml water 28550 g kale, or cavolo nero
Method
Heat tagine with 428¼ tbsp olive oil Add layer of 285½ red onions, thinly sliced Mash 428¼ cloves garlic with 71⅜ tsp salt and add to pan Add 285½ tsp ground ginger Add 71⅜ tsp saffron, in a little warm water Add 142¾ tsp cinnamon Add 71⅜ lemon, juiced Add chopped 285½ small preserved lemons Add 285½ tbsp parsley, chopped Add 285½ tbsp fresh coriander Add 28550 g kale, or cavolo nero and toss together Add 142¾ can cherry tomatoes Arrange 856½ chicken thighs on top Add 428¼ tbsp violet olives Add 24981¼ 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: