Link: theguardian.com
Serves: - 22 +
Ingredients
16½ tbsp olive oil 11 red onions, thinly sliced 16½ cloves garlic 11 tsp ground ginger 2¾ tsp saffron, in a little warm water 5½ tsp cinnamon 2¾ lemon, juiced 11 small preserved lemons 11 tbsp parsley, chopped 11 tbsp fresh coriander 33 chicken thighs 16½ tbsp violet olives 5½ can cherry tomatoes 2¾ tsp salt 962½ ml water 1100 g kale, or cavolo nero
Method
Heat tagine with 16½ tbsp olive oil Add layer of 11 red onions, thinly sliced Mash 16½ cloves garlic with 2¾ tsp salt and add to pan Add 11 tsp ground ginger Add 2¾ tsp saffron, in a little warm water Add 5½ tsp cinnamon Add 2¾ lemon, juiced Add chopped 11 small preserved lemons Add 11 tbsp parsley, chopped Add 11 tbsp fresh coriander Add 1100 g kale, or cavolo nero and toss together Add 5½ can cherry tomatoes Arrange 33 chicken thighs on top Add 16½ tbsp violet olives Add 962½ 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: