Link: theguardian.com
Serves: - 184 +
Ingredients
138 tbsp olive oil 92 red onions, thinly sliced 138 cloves garlic 92 tsp ground ginger 23 tsp saffron, in a little warm water 46 tsp cinnamon 23 lemon, juiced 92 small preserved lemons 92 tbsp parsley, chopped 92 tbsp fresh coriander 276 chicken thighs 138 tbsp violet olives 46 can cherry tomatoes 23 tsp salt 8050 ml water 9200 g kale, or cavolo nero
Method
Heat tagine with 138 tbsp olive oil Add layer of 92 red onions, thinly sliced Mash 138 cloves garlic with 23 tsp salt and add to pan Add 92 tsp ground ginger Add 23 tsp saffron, in a little warm water Add 46 tsp cinnamon Add 23 lemon, juiced Add chopped 92 small preserved lemons Add 92 tbsp parsley, chopped Add 92 tbsp fresh coriander Add 9200 g kale, or cavolo nero and toss together Add 46 can cherry tomatoes Arrange 276 chicken thighs on top Add 138 tbsp violet olives Add 8050 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: