Link: theguardian.com
Serves: - 1054 +
Ingredients
790½ tbsp olive oil 527 red onions, thinly sliced 790½ cloves garlic 527 tsp ground ginger 131¾ tsp saffron, in a little warm water 263½ tsp cinnamon 131¾ lemon, juiced 527 small preserved lemons 527 tbsp parsley, chopped 527 tbsp fresh coriander 1581 chicken thighs 790½ tbsp violet olives 263½ can cherry tomatoes 131¾ tsp salt 46112½ ml water 52700 g kale, or cavolo nero
Method
Heat tagine with 790½ tbsp olive oil Add layer of 527 red onions, thinly sliced Mash 790½ cloves garlic with 131¾ tsp salt and add to pan Add 527 tsp ground ginger Add 131¾ tsp saffron, in a little warm water Add 263½ tsp cinnamon Add 131¾ lemon, juiced Add chopped 527 small preserved lemons Add 527 tbsp parsley, chopped Add 527 tbsp fresh coriander Add 52700 g kale, or cavolo nero and toss together Add 263½ can cherry tomatoes Arrange 1581 chicken thighs on top Add 790½ tbsp violet olives Add 46112½ 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: