Link: theguardian.com
Serves: - 833 +
Ingredients
624¾ tbsp olive oil 416½ red onions, thinly sliced 624¾ cloves garlic 416½ tsp ground ginger 104⅛ tsp saffron, in a little warm water 208¼ tsp cinnamon 104⅛ lemon, juiced 416½ small preserved lemons 416½ tbsp parsley, chopped 416½ tbsp fresh coriander 1249½ chicken thighs 624¾ tbsp violet olives 208¼ can cherry tomatoes 104⅛ tsp salt 36443¾ ml water 41650 g kale, or cavolo nero
Method
Heat tagine with 624¾ tbsp olive oil Add layer of 416½ red onions, thinly sliced Mash 624¾ cloves garlic with 104⅛ tsp salt and add to pan Add 416½ tsp ground ginger Add 104⅛ tsp saffron, in a little warm water Add 208¼ tsp cinnamon Add 104⅛ lemon, juiced Add chopped 416½ small preserved lemons Add 416½ tbsp parsley, chopped Add 416½ tbsp fresh coriander Add 41650 g kale, or cavolo nero and toss together Add 208¼ can cherry tomatoes Arrange 1249½ chicken thighs on top Add 624¾ tbsp violet olives Add 36443¾ 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: