Link: theguardian.com
Serves: - 160 +
Ingredients
120 tbsp olive oil 80 red onions, thinly sliced 120 cloves garlic 80 tsp ground ginger 20 tsp saffron, in a little warm water 40 tsp cinnamon 20 lemon, juiced 80 small preserved lemons 80 tbsp parsley, chopped 80 tbsp fresh coriander 240 chicken thighs 120 tbsp violet olives 40 can cherry tomatoes 20 tsp salt 7000 ml water 8000 g kale, or cavolo nero
Method
Heat tagine with 120 tbsp olive oil Add layer of 80 red onions, thinly sliced Mash 120 cloves garlic with 20 tsp salt and add to pan Add 80 tsp ground ginger Add 20 tsp saffron, in a little warm water Add 40 tsp cinnamon Add 20 lemon, juiced Add chopped 80 small preserved lemons Add 80 tbsp parsley, chopped Add 80 tbsp fresh coriander Add 8000 g kale, or cavolo nero and toss together Add 40 can cherry tomatoes Arrange 240 chicken thighs on top Add 120 tbsp violet olives Add 7000 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: