Link: theguardian.com
Serves: - 104 +
Ingredients
78 tbsp olive oil 52 red onions, thinly sliced 78 cloves garlic 52 tsp ground ginger 13 tsp saffron, in a little warm water 26 tsp cinnamon 13 lemon, juiced 52 small preserved lemons 52 tbsp parsley, chopped 52 tbsp fresh coriander 156 chicken thighs 78 tbsp violet olives 26 can cherry tomatoes 13 tsp salt 4550 ml water 5200 g kale, or cavolo nero
Method
Heat tagine with 78 tbsp olive oil Add layer of 52 red onions, thinly sliced Mash 78 cloves garlic with 13 tsp salt and add to pan Add 52 tsp ground ginger Add 13 tsp saffron, in a little warm water Add 26 tsp cinnamon Add 13 lemon, juiced Add chopped 52 small preserved lemons Add 52 tbsp parsley, chopped Add 52 tbsp fresh coriander Add 5200 g kale, or cavolo nero and toss together Add 26 can cherry tomatoes Arrange 156 chicken thighs on top Add 78 tbsp violet olives Add 4550 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: