Link: theguardian.com
Serves: - 687 +
Ingredients
515¼ tbsp olive oil 343½ red onions, thinly sliced 515¼ cloves garlic 343½ tsp ground ginger 85⅞ tsp saffron, in a little warm water 171¾ tsp cinnamon 85⅞ lemon, juiced 343½ small preserved lemons 343½ tbsp parsley, chopped 343½ tbsp fresh coriander 1030½ chicken thighs 515¼ tbsp violet olives 171¾ can cherry tomatoes 85⅞ tsp salt 30056¼ ml water 34350 g kale, or cavolo nero
Method
Heat tagine with 515¼ tbsp olive oil Add layer of 343½ red onions, thinly sliced Mash 515¼ cloves garlic with 85⅞ tsp salt and add to pan Add 343½ tsp ground ginger Add 85⅞ tsp saffron, in a little warm water Add 171¾ tsp cinnamon Add 85⅞ lemon, juiced Add chopped 343½ small preserved lemons Add 343½ tbsp parsley, chopped Add 343½ tbsp fresh coriander Add 34350 g kale, or cavolo nero and toss together Add 171¾ can cherry tomatoes Arrange 1030½ chicken thighs on top Add 515¼ tbsp violet olives Add 30056¼ 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: