Link: theguardian.com
Serves: - 204 +
Ingredients
153 tbsp olive oil 102 red onions, thinly sliced 153 cloves garlic 102 tsp ground ginger 25½ tsp saffron, in a little warm water 51 tsp cinnamon 25½ lemon, juiced 102 small preserved lemons 102 tbsp parsley, chopped 102 tbsp fresh coriander 306 chicken thighs 153 tbsp violet olives 51 can cherry tomatoes 25½ tsp salt 8925 ml water 10200 g kale, or cavolo nero
Method
Heat tagine with 153 tbsp olive oil Add layer of 102 red onions, thinly sliced Mash 153 cloves garlic with 25½ tsp salt and add to pan Add 102 tsp ground ginger Add 25½ tsp saffron, in a little warm water Add 51 tsp cinnamon Add 25½ lemon, juiced Add chopped 102 small preserved lemons Add 102 tbsp parsley, chopped Add 102 tbsp fresh coriander Add 10200 g kale, or cavolo nero and toss together Add 51 can cherry tomatoes Arrange 306 chicken thighs on top Add 153 tbsp violet olives Add 8925 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: