Link: theguardian.com
Serves: - 1040 +
Ingredients
780 tbsp olive oil 520 red onions, thinly sliced 780 cloves garlic 520 tsp ground ginger 130 tsp saffron, in a little warm water 260 tsp cinnamon 130 lemon, juiced 520 small preserved lemons 520 tbsp parsley, chopped 520 tbsp fresh coriander 1560 chicken thighs 780 tbsp violet olives 260 can cherry tomatoes 130 tsp salt 45500 ml water 52000 g kale, or cavolo nero
Method
Heat tagine with 780 tbsp olive oil Add layer of 520 red onions, thinly sliced Mash 780 cloves garlic with 130 tsp salt and add to pan Add 520 tsp ground ginger Add 130 tsp saffron, in a little warm water Add 260 tsp cinnamon Add 130 lemon, juiced Add chopped 520 small preserved lemons Add 520 tbsp parsley, chopped Add 520 tbsp fresh coriander Add 52000 g kale, or cavolo nero and toss together Add 260 can cherry tomatoes Arrange 1560 chicken thighs on top Add 780 tbsp violet olives Add 45500 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: