Link: theguardian.com
Serves: - 907 +
Ingredients
680¼ tbsp olive oil 453½ red onions, thinly sliced 680¼ cloves garlic 453½ tsp ground ginger 113⅜ tsp saffron, in a little warm water 226¾ tsp cinnamon 113⅜ lemon, juiced 453½ small preserved lemons 453½ tbsp parsley, chopped 453½ tbsp fresh coriander 1360½ chicken thighs 680¼ tbsp violet olives 226¾ can cherry tomatoes 113⅜ tsp salt 39681¼ ml water 45350 g kale, or cavolo nero
Method
Heat tagine with 680¼ tbsp olive oil Add layer of 453½ red onions, thinly sliced Mash 680¼ cloves garlic with 113⅜ tsp salt and add to pan Add 453½ tsp ground ginger Add 113⅜ tsp saffron, in a little warm water Add 226¾ tsp cinnamon Add 113⅜ lemon, juiced Add chopped 453½ small preserved lemons Add 453½ tbsp parsley, chopped Add 453½ tbsp fresh coriander Add 45350 g kale, or cavolo nero and toss together Add 226¾ can cherry tomatoes Arrange 1360½ chicken thighs on top Add 680¼ tbsp violet olives Add 39681¼ 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: