Link: theguardian.com
Serves: - 216 +
Ingredients
162 tbsp olive oil 108 red onions, thinly sliced 162 cloves garlic 108 tsp ground ginger 27 tsp saffron, in a little warm water 54 tsp cinnamon 27 lemon, juiced 108 small preserved lemons 108 tbsp parsley, chopped 108 tbsp fresh coriander 324 chicken thighs 162 tbsp violet olives 54 can cherry tomatoes 27 tsp salt 9450 ml water 10800 g kale, or cavolo nero
Method
Heat tagine with 162 tbsp olive oil Add layer of 108 red onions, thinly sliced Mash 162 cloves garlic with 27 tsp salt and add to pan Add 108 tsp ground ginger Add 27 tsp saffron, in a little warm water Add 54 tsp cinnamon Add 27 lemon, juiced Add chopped 108 small preserved lemons Add 108 tbsp parsley, chopped Add 108 tbsp fresh coriander Add 10800 g kale, or cavolo nero and toss together Add 54 can cherry tomatoes Arrange 324 chicken thighs on top Add 162 tbsp violet olives Add 9450 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: