Link: theguardian.com
Serves: - 811 +
Ingredients
608¼ tbsp olive oil 405½ red onions, thinly sliced 608¼ cloves garlic 405½ tsp ground ginger 101⅜ tsp saffron, in a little warm water 202¾ tsp cinnamon 101⅜ lemon, juiced 405½ small preserved lemons 405½ tbsp parsley, chopped 405½ tbsp fresh coriander 1216½ chicken thighs 608¼ tbsp violet olives 202¾ can cherry tomatoes 101⅜ tsp salt 35481¼ ml water 40550 g kale, or cavolo nero
Method
Heat tagine with 608¼ tbsp olive oil Add layer of 405½ red onions, thinly sliced Mash 608¼ cloves garlic with 101⅜ tsp salt and add to pan Add 405½ tsp ground ginger Add 101⅜ tsp saffron, in a little warm water Add 202¾ tsp cinnamon Add 101⅜ lemon, juiced Add chopped 405½ small preserved lemons Add 405½ tbsp parsley, chopped Add 405½ tbsp fresh coriander Add 40550 g kale, or cavolo nero and toss together Add 202¾ can cherry tomatoes Arrange 1216½ chicken thighs on top Add 608¼ tbsp violet olives Add 35481¼ 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: