Link: theguardian.com
Serves: - 879 +
Ingredients
659¼ tbsp olive oil 439½ red onions, thinly sliced 659¼ cloves garlic 439½ tsp ground ginger 109⅞ tsp saffron, in a little warm water 219¾ tsp cinnamon 109⅞ lemon, juiced 439½ small preserved lemons 439½ tbsp parsley, chopped 439½ tbsp fresh coriander 1318½ chicken thighs 659¼ tbsp violet olives 219¾ can cherry tomatoes 109⅞ tsp salt 38456¼ ml water 43950 g kale, or cavolo nero
Method
Heat tagine with 659¼ tbsp olive oil Add layer of 439½ red onions, thinly sliced Mash 659¼ cloves garlic with 109⅞ tsp salt and add to pan Add 439½ tsp ground ginger Add 109⅞ tsp saffron, in a little warm water Add 219¾ tsp cinnamon Add 109⅞ lemon, juiced Add chopped 439½ small preserved lemons Add 439½ tbsp parsley, chopped Add 439½ tbsp fresh coriander Add 43950 g kale, or cavolo nero and toss together Add 219¾ can cherry tomatoes Arrange 1318½ chicken thighs on top Add 659¼ tbsp violet olives Add 38456¼ 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: