Link: theguardian.com
Serves: - 1066 +
Ingredients
799½ tbsp olive oil 533 red onions, thinly sliced 799½ cloves garlic 533 tsp ground ginger 133¼ tsp saffron, in a little warm water 266½ tsp cinnamon 133¼ lemon, juiced 533 small preserved lemons 533 tbsp parsley, chopped 533 tbsp fresh coriander 1599 chicken thighs 799½ tbsp violet olives 266½ can cherry tomatoes 133¼ tsp salt 46637½ ml water 53300 g kale, or cavolo nero
Method
Heat tagine with 799½ tbsp olive oil Add layer of 533 red onions, thinly sliced Mash 799½ cloves garlic with 133¼ tsp salt and add to pan Add 533 tsp ground ginger Add 133¼ tsp saffron, in a little warm water Add 266½ tsp cinnamon Add 133¼ lemon, juiced Add chopped 533 small preserved lemons Add 533 tbsp parsley, chopped Add 533 tbsp fresh coriander Add 53300 g kale, or cavolo nero and toss together Add 266½ can cherry tomatoes Arrange 1599 chicken thighs on top Add 799½ tbsp violet olives Add 46637½ 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: