Link: theguardian.com
Serves: - 130 +
Ingredients
97½ tbsp olive oil 65 red onions, thinly sliced 97½ cloves garlic 65 tsp ground ginger 16¼ tsp saffron, in a little warm water 32½ tsp cinnamon 16¼ lemon, juiced 65 small preserved lemons 65 tbsp parsley, chopped 65 tbsp fresh coriander 195 chicken thighs 97½ tbsp violet olives 32½ can cherry tomatoes 16¼ tsp salt 5687½ ml water 6500 g kale, or cavolo nero
Method
Heat tagine with 97½ tbsp olive oil Add layer of 65 red onions, thinly sliced Mash 97½ cloves garlic with 16¼ tsp salt and add to pan Add 65 tsp ground ginger Add 16¼ tsp saffron, in a little warm water Add 32½ tsp cinnamon Add 16¼ lemon, juiced Add chopped 65 small preserved lemons Add 65 tbsp parsley, chopped Add 65 tbsp fresh coriander Add 6500 g kale, or cavolo nero and toss together Add 32½ can cherry tomatoes Arrange 195 chicken thighs on top Add 97½ tbsp violet olives Add 5687½ 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: