Link: theguardian.com
Serves: - 595 +
Ingredients
446¼ tbsp olive oil 297½ red onions, thinly sliced 446¼ cloves garlic 297½ tsp ground ginger 74⅜ tsp saffron, in a little warm water 148¾ tsp cinnamon 74⅜ lemon, juiced 297½ small preserved lemons 297½ tbsp parsley, chopped 297½ tbsp fresh coriander 892½ chicken thighs 446¼ tbsp violet olives 148¾ can cherry tomatoes 74⅜ tsp salt 26031¼ ml water 29750 g kale, or cavolo nero
Method
Heat tagine with 446¼ tbsp olive oil Add layer of 297½ red onions, thinly sliced Mash 446¼ cloves garlic with 74⅜ tsp salt and add to pan Add 297½ tsp ground ginger Add 74⅜ tsp saffron, in a little warm water Add 148¾ tsp cinnamon Add 74⅜ lemon, juiced Add chopped 297½ small preserved lemons Add 297½ tbsp parsley, chopped Add 297½ tbsp fresh coriander Add 29750 g kale, or cavolo nero and toss together Add 148¾ can cherry tomatoes Arrange 892½ chicken thighs on top Add 446¼ tbsp violet olives Add 26031¼ 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: