Link: theguardian.com
Serves: - 939 +
Ingredients
704¼ tbsp olive oil 469½ red onions, thinly sliced 704¼ cloves garlic 469½ tsp ground ginger 117⅜ tsp saffron, in a little warm water 234¾ tsp cinnamon 117⅜ lemon, juiced 469½ small preserved lemons 469½ tbsp parsley, chopped 469½ tbsp fresh coriander 1408½ chicken thighs 704¼ tbsp violet olives 234¾ can cherry tomatoes 117⅜ tsp salt 41081¼ ml water 46950 g kale, or cavolo nero
Method
Heat tagine with 704¼ tbsp olive oil Add layer of 469½ red onions, thinly sliced Mash 704¼ cloves garlic with 117⅜ tsp salt and add to pan Add 469½ tsp ground ginger Add 117⅜ tsp saffron, in a little warm water Add 234¾ tsp cinnamon Add 117⅜ lemon, juiced Add chopped 469½ small preserved lemons Add 469½ tbsp parsley, chopped Add 469½ tbsp fresh coriander Add 46950 g kale, or cavolo nero and toss together Add 234¾ can cherry tomatoes Arrange 1408½ chicken thighs on top Add 704¼ tbsp violet olives Add 41081¼ 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: