Link: theguardian.com
Serves: - 1016 +
Ingredients
762 tbsp olive oil 508 red onions, thinly sliced 762 cloves garlic 508 tsp ground ginger 127 tsp saffron, in a little warm water 254 tsp cinnamon 127 lemon, juiced 508 small preserved lemons 508 tbsp parsley, chopped 508 tbsp fresh coriander 1524 chicken thighs 762 tbsp violet olives 254 can cherry tomatoes 127 tsp salt 44450 ml water 50800 g kale, or cavolo nero
Method
Heat tagine with 762 tbsp olive oil Add layer of 508 red onions, thinly sliced Mash 762 cloves garlic with 127 tsp salt and add to pan Add 508 tsp ground ginger Add 127 tsp saffron, in a little warm water Add 254 tsp cinnamon Add 127 lemon, juiced Add chopped 508 small preserved lemons Add 508 tbsp parsley, chopped Add 508 tbsp fresh coriander Add 50800 g kale, or cavolo nero and toss together Add 254 can cherry tomatoes Arrange 1524 chicken thighs on top Add 762 tbsp violet olives Add 44450 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: