Link: theguardian.com
Serves: - 709 +
Ingredients
531¾ tbsp olive oil 354½ red onions, thinly sliced 531¾ cloves garlic 354½ tsp ground ginger 88⅝ tsp saffron, in a little warm water 177¼ tsp cinnamon 88⅝ lemon, juiced 354½ small preserved lemons 354½ tbsp parsley, chopped 354½ tbsp fresh coriander 1063½ chicken thighs 531¾ tbsp violet olives 177¼ can cherry tomatoes 88⅝ tsp salt 31018¾ ml water 35450 g kale, or cavolo nero
Method
Heat tagine with 531¾ tbsp olive oil Add layer of 354½ red onions, thinly sliced Mash 531¾ cloves garlic with 88⅝ tsp salt and add to pan Add 354½ tsp ground ginger Add 88⅝ tsp saffron, in a little warm water Add 177¼ tsp cinnamon Add 88⅝ lemon, juiced Add chopped 354½ small preserved lemons Add 354½ tbsp parsley, chopped Add 354½ tbsp fresh coriander Add 35450 g kale, or cavolo nero and toss together Add 177¼ can cherry tomatoes Arrange 1063½ chicken thighs on top Add 531¾ tbsp violet olives Add 31018¾ 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: