Link: theguardian.com
Serves: - 1182 +
Ingredients
886½ tbsp olive oil 591 red onions, thinly sliced 886½ cloves garlic 591 tsp ground ginger 147¾ tsp saffron, in a little warm water 295½ tsp cinnamon 147¾ lemon, juiced 591 small preserved lemons 591 tbsp parsley, chopped 591 tbsp fresh coriander 1773 chicken thighs 886½ tbsp violet olives 295½ can cherry tomatoes 147¾ tsp salt 51712½ ml water 59100 g kale, or cavolo nero
Method
Heat tagine with 886½ tbsp olive oil Add layer of 591 red onions, thinly sliced Mash 886½ cloves garlic with 147¾ tsp salt and add to pan Add 591 tsp ground ginger Add 147¾ tsp saffron, in a little warm water Add 295½ tsp cinnamon Add 147¾ lemon, juiced Add chopped 591 small preserved lemons Add 591 tbsp parsley, chopped Add 591 tbsp fresh coriander Add 59100 g kale, or cavolo nero and toss together Add 295½ can cherry tomatoes Arrange 1773 chicken thighs on top Add 886½ tbsp violet olives Add 51712½ 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: