Link: theguardian.com
Serves: - 1236 +
Ingredients
927 tbsp olive oil 618 red onions, thinly sliced 927 cloves garlic 618 tsp ground ginger 154½ tsp saffron, in a little warm water 309 tsp cinnamon 154½ lemon, juiced 618 small preserved lemons 618 tbsp parsley, chopped 618 tbsp fresh coriander 1854 chicken thighs 927 tbsp violet olives 309 can cherry tomatoes 154½ tsp salt 54075 ml water 61800 g kale, or cavolo nero
Method
Heat tagine with 927 tbsp olive oil Add layer of 618 red onions, thinly sliced Mash 927 cloves garlic with 154½ tsp salt and add to pan Add 618 tsp ground ginger Add 154½ tsp saffron, in a little warm water Add 309 tsp cinnamon Add 154½ lemon, juiced Add chopped 618 small preserved lemons Add 618 tbsp parsley, chopped Add 618 tbsp fresh coriander Add 61800 g kale, or cavolo nero and toss together Add 309 can cherry tomatoes Arrange 1854 chicken thighs on top Add 927 tbsp violet olives Add 54075 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: