Link: theguardian.com
Serves: - 769 +
Ingredients
576¾ tbsp olive oil 384½ red onions, thinly sliced 576¾ cloves garlic 384½ tsp ground ginger 96⅛ tsp saffron, in a little warm water 192¼ tsp cinnamon 96⅛ lemon, juiced 384½ small preserved lemons 384½ tbsp parsley, chopped 384½ tbsp fresh coriander 1153½ chicken thighs 576¾ tbsp violet olives 192¼ can cherry tomatoes 96⅛ tsp salt 33643¾ ml water 38450 g kale, or cavolo nero
Method
Heat tagine with 576¾ tbsp olive oil Add layer of 384½ red onions, thinly sliced Mash 576¾ cloves garlic with 96⅛ tsp salt and add to pan Add 384½ tsp ground ginger Add 96⅛ tsp saffron, in a little warm water Add 192¼ tsp cinnamon Add 96⅛ lemon, juiced Add chopped 384½ small preserved lemons Add 384½ tbsp parsley, chopped Add 384½ tbsp fresh coriander Add 38450 g kale, or cavolo nero and toss together Add 192¼ can cherry tomatoes Arrange 1153½ chicken thighs on top Add 576¾ tbsp violet olives Add 33643¾ 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: