Link: theguardian.com
Serves: - 673 +
Ingredients
504¾ tbsp olive oil 336½ red onions, thinly sliced 504¾ cloves garlic 336½ tsp ground ginger 84⅛ tsp saffron, in a little warm water 168¼ tsp cinnamon 84⅛ lemon, juiced 336½ small preserved lemons 336½ tbsp parsley, chopped 336½ tbsp fresh coriander 1009½ chicken thighs 504¾ tbsp violet olives 168¼ can cherry tomatoes 84⅛ tsp salt 29443¾ ml water 33650 g kale, or cavolo nero
Method
Heat tagine with 504¾ tbsp olive oil Add layer of 336½ red onions, thinly sliced Mash 504¾ cloves garlic with 84⅛ tsp salt and add to pan Add 336½ tsp ground ginger Add 84⅛ tsp saffron, in a little warm water Add 168¼ tsp cinnamon Add 84⅛ lemon, juiced Add chopped 336½ small preserved lemons Add 336½ tbsp parsley, chopped Add 336½ tbsp fresh coriander Add 33650 g kale, or cavolo nero and toss together Add 168¼ can cherry tomatoes Arrange 1009½ chicken thighs on top Add 504¾ tbsp violet olives Add 29443¾ 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: