Link: theguardian.com
Serves: - 1240 +
Ingredients
930 tbsp olive oil 620 red onions, thinly sliced 930 cloves garlic 620 tsp ground ginger 155 tsp saffron, in a little warm water 310 tsp cinnamon 155 lemon, juiced 620 small preserved lemons 620 tbsp parsley, chopped 620 tbsp fresh coriander 1860 chicken thighs 930 tbsp violet olives 310 can cherry tomatoes 155 tsp salt 54250 ml water 62000 g kale, or cavolo nero
Method
Heat tagine with 930 tbsp olive oil Add layer of 620 red onions, thinly sliced Mash 930 cloves garlic with 155 tsp salt and add to pan Add 620 tsp ground ginger Add 155 tsp saffron, in a little warm water Add 310 tsp cinnamon Add 155 lemon, juiced Add chopped 620 small preserved lemons Add 620 tbsp parsley, chopped Add 620 tbsp fresh coriander Add 62000 g kale, or cavolo nero and toss together Add 310 can cherry tomatoes Arrange 1860 chicken thighs on top Add 930 tbsp violet olives Add 54250 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: