Link: theguardian.com
Serves: - 755 +
Ingredients
566¼ tbsp olive oil 377½ red onions, thinly sliced 566¼ cloves garlic 377½ tsp ground ginger 94⅜ tsp saffron, in a little warm water 188¾ tsp cinnamon 94⅜ lemon, juiced 377½ small preserved lemons 377½ tbsp parsley, chopped 377½ tbsp fresh coriander 1132½ chicken thighs 566¼ tbsp violet olives 188¾ can cherry tomatoes 94⅜ tsp salt 33031¼ ml water 37750 g kale, or cavolo nero
Method
Heat tagine with 566¼ tbsp olive oil Add layer of 377½ red onions, thinly sliced Mash 566¼ cloves garlic with 94⅜ tsp salt and add to pan Add 377½ tsp ground ginger Add 94⅜ tsp saffron, in a little warm water Add 188¾ tsp cinnamon Add 94⅜ lemon, juiced Add chopped 377½ small preserved lemons Add 377½ tbsp parsley, chopped Add 377½ tbsp fresh coriander Add 37750 g kale, or cavolo nero and toss together Add 188¾ can cherry tomatoes Arrange 1132½ chicken thighs on top Add 566¼ tbsp violet olives Add 33031¼ 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: