Link: theguardian.com
Serves: - 1086 +
Ingredients
814½ tbsp olive oil 543 red onions, thinly sliced 814½ cloves garlic 543 tsp ground ginger 135¾ tsp saffron, in a little warm water 271½ tsp cinnamon 135¾ lemon, juiced 543 small preserved lemons 543 tbsp parsley, chopped 543 tbsp fresh coriander 1629 chicken thighs 814½ tbsp violet olives 271½ can cherry tomatoes 135¾ tsp salt 47512½ ml water 54300 g kale, or cavolo nero
Method
Heat tagine with 814½ tbsp olive oil Add layer of 543 red onions, thinly sliced Mash 814½ cloves garlic with 135¾ tsp salt and add to pan Add 543 tsp ground ginger Add 135¾ tsp saffron, in a little warm water Add 271½ tsp cinnamon Add 135¾ lemon, juiced Add chopped 543 small preserved lemons Add 543 tbsp parsley, chopped Add 543 tbsp fresh coriander Add 54300 g kale, or cavolo nero and toss together Add 271½ can cherry tomatoes Arrange 1629 chicken thighs on top Add 814½ tbsp violet olives Add 47512½ 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: