Link: theguardian.com
Serves: - 110 +
Ingredients
82½ tbsp olive oil 55 red onions, thinly sliced 82½ cloves garlic 55 tsp ground ginger 13¾ tsp saffron, in a little warm water 27½ tsp cinnamon 13¾ lemon, juiced 55 small preserved lemons 55 tbsp parsley, chopped 55 tbsp fresh coriander 165 chicken thighs 82½ tbsp violet olives 27½ can cherry tomatoes 13¾ tsp salt 4812½ ml water 5500 g kale, or cavolo nero
Method
Heat tagine with 82½ tbsp olive oil Add layer of 55 red onions, thinly sliced Mash 82½ cloves garlic with 13¾ tsp salt and add to pan Add 55 tsp ground ginger Add 13¾ tsp saffron, in a little warm water Add 27½ tsp cinnamon Add 13¾ lemon, juiced Add chopped 55 small preserved lemons Add 55 tbsp parsley, chopped Add 55 tbsp fresh coriander Add 5500 g kale, or cavolo nero and toss together Add 27½ can cherry tomatoes Arrange 165 chicken thighs on top Add 82½ tbsp violet olives Add 4812½ 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: