Link: theguardian.com
Serves: - 959 +
Ingredients
719¼ tbsp olive oil 479½ red onions, thinly sliced 719¼ cloves garlic 479½ tsp ground ginger 119⅞ tsp saffron, in a little warm water 239¾ tsp cinnamon 119⅞ lemon, juiced 479½ small preserved lemons 479½ tbsp parsley, chopped 479½ tbsp fresh coriander 1438½ chicken thighs 719¼ tbsp violet olives 239¾ can cherry tomatoes 119⅞ tsp salt 41956¼ ml water 47950 g kale, or cavolo nero
Method
Heat tagine with 719¼ tbsp olive oil Add layer of 479½ red onions, thinly sliced Mash 719¼ cloves garlic with 119⅞ tsp salt and add to pan Add 479½ tsp ground ginger Add 119⅞ tsp saffron, in a little warm water Add 239¾ tsp cinnamon Add 119⅞ lemon, juiced Add chopped 479½ small preserved lemons Add 479½ tbsp parsley, chopped Add 479½ tbsp fresh coriander Add 47950 g kale, or cavolo nero and toss together Add 239¾ can cherry tomatoes Arrange 1438½ chicken thighs on top Add 719¼ tbsp violet olives Add 41956¼ 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: