Link: theguardian.com
Serves: - 843 +
Ingredients
632¼ tbsp olive oil 421½ red onions, thinly sliced 632¼ cloves garlic 421½ tsp ground ginger 105⅜ tsp saffron, in a little warm water 210¾ tsp cinnamon 105⅜ lemon, juiced 421½ small preserved lemons 421½ tbsp parsley, chopped 421½ tbsp fresh coriander 1264½ chicken thighs 632¼ tbsp violet olives 210¾ can cherry tomatoes 105⅜ tsp salt 36881¼ ml water 42150 g kale, or cavolo nero
Method
Heat tagine with 632¼ tbsp olive oil Add layer of 421½ red onions, thinly sliced Mash 632¼ cloves garlic with 105⅜ tsp salt and add to pan Add 421½ tsp ground ginger Add 105⅜ tsp saffron, in a little warm water Add 210¾ tsp cinnamon Add 105⅜ lemon, juiced Add chopped 421½ small preserved lemons Add 421½ tbsp parsley, chopped Add 421½ tbsp fresh coriander Add 42150 g kale, or cavolo nero and toss together Add 210¾ can cherry tomatoes Arrange 1264½ chicken thighs on top Add 632¼ tbsp violet olives Add 36881¼ 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: