Link: theguardian.com
Serves: - 101 +
Ingredients
75¾ tbsp olive oil 50½ red onions, thinly sliced 75¾ cloves garlic 50½ tsp ground ginger 12⅝ tsp saffron, in a little warm water 25¼ tsp cinnamon 12⅝ lemon, juiced 50½ small preserved lemons 50½ tbsp parsley, chopped 50½ tbsp fresh coriander 151½ chicken thighs 75¾ tbsp violet olives 25¼ can cherry tomatoes 12⅝ tsp salt 4418¾ ml water 5050 g kale, or cavolo nero
Method
Heat tagine with 75¾ tbsp olive oil Add layer of 50½ red onions, thinly sliced Mash 75¾ cloves garlic with 12⅝ tsp salt and add to pan Add 50½ tsp ground ginger Add 12⅝ tsp saffron, in a little warm water Add 25¼ tsp cinnamon Add 12⅝ lemon, juiced Add chopped 50½ small preserved lemons Add 50½ tbsp parsley, chopped Add 50½ tbsp fresh coriander Add 5050 g kale, or cavolo nero and toss together Add 25¼ can cherry tomatoes Arrange 151½ chicken thighs on top Add 75¾ tbsp violet olives Add 4418¾ 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: