Link: theguardian.com
Serves: - 1104 +
Ingredients
828 tbsp olive oil 552 red onions, thinly sliced 828 cloves garlic 552 tsp ground ginger 138 tsp saffron, in a little warm water 276 tsp cinnamon 138 lemon, juiced 552 small preserved lemons 552 tbsp parsley, chopped 552 tbsp fresh coriander 1656 chicken thighs 828 tbsp violet olives 276 can cherry tomatoes 138 tsp salt 48300 ml water 55200 g kale, or cavolo nero
Method
Heat tagine with 828 tbsp olive oil Add layer of 552 red onions, thinly sliced Mash 828 cloves garlic with 138 tsp salt and add to pan Add 552 tsp ground ginger Add 138 tsp saffron, in a little warm water Add 276 tsp cinnamon Add 138 lemon, juiced Add chopped 552 small preserved lemons Add 552 tbsp parsley, chopped Add 552 tbsp fresh coriander Add 55200 g kale, or cavolo nero and toss together Add 276 can cherry tomatoes Arrange 1656 chicken thighs on top Add 828 tbsp violet olives Add 48300 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: