Link: theguardian.com
Serves: - 859 +
Ingredients
644¼ tbsp olive oil 429½ red onions, thinly sliced 644¼ cloves garlic 429½ tsp ground ginger 107⅜ tsp saffron, in a little warm water 214¾ tsp cinnamon 107⅜ lemon, juiced 429½ small preserved lemons 429½ tbsp parsley, chopped 429½ tbsp fresh coriander 1288½ chicken thighs 644¼ tbsp violet olives 214¾ can cherry tomatoes 107⅜ tsp salt 37581¼ ml water 42950 g kale, or cavolo nero
Method
Heat tagine with 644¼ tbsp olive oil Add layer of 429½ red onions, thinly sliced Mash 644¼ cloves garlic with 107⅜ tsp salt and add to pan Add 429½ tsp ground ginger Add 107⅜ tsp saffron, in a little warm water Add 214¾ tsp cinnamon Add 107⅜ lemon, juiced Add chopped 429½ small preserved lemons Add 429½ tbsp parsley, chopped Add 429½ tbsp fresh coriander Add 42950 g kale, or cavolo nero and toss together Add 214¾ can cherry tomatoes Arrange 1288½ chicken thighs on top Add 644¼ tbsp violet olives Add 37581¼ 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: