Link: theguardian.com
Serves: - 835 +
Ingredients
626¼ tbsp olive oil 417½ red onions, thinly sliced 626¼ cloves garlic 417½ tsp ground ginger 104⅜ tsp saffron, in a little warm water 208¾ tsp cinnamon 104⅜ lemon, juiced 417½ small preserved lemons 417½ tbsp parsley, chopped 417½ tbsp fresh coriander 1252½ chicken thighs 626¼ tbsp violet olives 208¾ can cherry tomatoes 104⅜ tsp salt 36531¼ ml water 41750 g kale, or cavolo nero
Method
Heat tagine with 626¼ tbsp olive oil Add layer of 417½ red onions, thinly sliced Mash 626¼ cloves garlic with 104⅜ tsp salt and add to pan Add 417½ tsp ground ginger Add 104⅜ tsp saffron, in a little warm water Add 208¾ tsp cinnamon Add 104⅜ lemon, juiced Add chopped 417½ small preserved lemons Add 417½ tbsp parsley, chopped Add 417½ tbsp fresh coriander Add 41750 g kale, or cavolo nero and toss together Add 208¾ can cherry tomatoes Arrange 1252½ chicken thighs on top Add 626¼ tbsp violet olives Add 36531¼ 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: