Link: theguardian.com
Serves: - 1218 +
Ingredients
913½ tbsp olive oil 609 red onions, thinly sliced 913½ cloves garlic 609 tsp ground ginger 152¼ tsp saffron, in a little warm water 304½ tsp cinnamon 152¼ lemon, juiced 609 small preserved lemons 609 tbsp parsley, chopped 609 tbsp fresh coriander 1827 chicken thighs 913½ tbsp violet olives 304½ can cherry tomatoes 152¼ tsp salt 53287½ ml water 60900 g kale, or cavolo nero
Method
Heat tagine with 913½ tbsp olive oil Add layer of 609 red onions, thinly sliced Mash 913½ cloves garlic with 152¼ tsp salt and add to pan Add 609 tsp ground ginger Add 152¼ tsp saffron, in a little warm water Add 304½ tsp cinnamon Add 152¼ lemon, juiced Add chopped 609 small preserved lemons Add 609 tbsp parsley, chopped Add 609 tbsp fresh coriander Add 60900 g kale, or cavolo nero and toss together Add 304½ can cherry tomatoes Arrange 1827 chicken thighs on top Add 913½ tbsp violet olives Add 53287½ 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: