Link: theguardian.com
Serves: - 741 +
Ingredients
555¾ tbsp olive oil 370½ red onions, thinly sliced 555¾ cloves garlic 370½ tsp ground ginger 92⅝ tsp saffron, in a little warm water 185¼ tsp cinnamon 92⅝ lemon, juiced 370½ small preserved lemons 370½ tbsp parsley, chopped 370½ tbsp fresh coriander 1111½ chicken thighs 555¾ tbsp violet olives 185¼ can cherry tomatoes 92⅝ tsp salt 32418¾ ml water 37050 g kale, or cavolo nero
Method
Heat tagine with 555¾ tbsp olive oil Add layer of 370½ red onions, thinly sliced Mash 555¾ cloves garlic with 92⅝ tsp salt and add to pan Add 370½ tsp ground ginger Add 92⅝ tsp saffron, in a little warm water Add 185¼ tsp cinnamon Add 92⅝ lemon, juiced Add chopped 370½ small preserved lemons Add 370½ tbsp parsley, chopped Add 370½ tbsp fresh coriander Add 37050 g kale, or cavolo nero and toss together Add 185¼ can cherry tomatoes Arrange 1111½ chicken thighs on top Add 555¾ tbsp violet olives Add 32418¾ 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: