Link: theguardian.com
Serves: - 615 +
Ingredients
461¼ tbsp olive oil 307½ red onions, thinly sliced 461¼ cloves garlic 307½ tsp ground ginger 76⅞ tsp saffron, in a little warm water 153¾ tsp cinnamon 76⅞ lemon, juiced 307½ small preserved lemons 307½ tbsp parsley, chopped 307½ tbsp fresh coriander 922½ chicken thighs 461¼ tbsp violet olives 153¾ can cherry tomatoes 76⅞ tsp salt 26906¼ ml water 30750 g kale, or cavolo nero
Method
Heat tagine with 461¼ tbsp olive oil Add layer of 307½ red onions, thinly sliced Mash 461¼ cloves garlic with 76⅞ tsp salt and add to pan Add 307½ tsp ground ginger Add 76⅞ tsp saffron, in a little warm water Add 153¾ tsp cinnamon Add 76⅞ lemon, juiced Add chopped 307½ small preserved lemons Add 307½ tbsp parsley, chopped Add 307½ tbsp fresh coriander Add 30750 g kale, or cavolo nero and toss together Add 153¾ can cherry tomatoes Arrange 922½ chicken thighs on top Add 461¼ tbsp violet olives Add 26906¼ 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: