Link: theguardian.com
Serves: - 651 +
Ingredients
488¼ tbsp olive oil 325½ red onions, thinly sliced 488¼ cloves garlic 325½ tsp ground ginger 81⅜ tsp saffron, in a little warm water 162¾ tsp cinnamon 81⅜ lemon, juiced 325½ small preserved lemons 325½ tbsp parsley, chopped 325½ tbsp fresh coriander 976½ chicken thighs 488¼ tbsp violet olives 162¾ can cherry tomatoes 81⅜ tsp salt 28481¼ ml water 32550 g kale, or cavolo nero
Method
Heat tagine with 488¼ tbsp olive oil Add layer of 325½ red onions, thinly sliced Mash 488¼ cloves garlic with 81⅜ tsp salt and add to pan Add 325½ tsp ground ginger Add 81⅜ tsp saffron, in a little warm water Add 162¾ tsp cinnamon Add 81⅜ lemon, juiced Add chopped 325½ small preserved lemons Add 325½ tbsp parsley, chopped Add 325½ tbsp fresh coriander Add 32550 g kale, or cavolo nero and toss together Add 162¾ can cherry tomatoes Arrange 976½ chicken thighs on top Add 488¼ tbsp violet olives Add 28481¼ 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: