Link: theguardian.com
Serves: - 272 +
Ingredients
204 tbsp olive oil 136 red onions, thinly sliced 204 cloves garlic 136 tsp ground ginger 34 tsp saffron, in a little warm water 68 tsp cinnamon 34 lemon, juiced 136 small preserved lemons 136 tbsp parsley, chopped 136 tbsp fresh coriander 408 chicken thighs 204 tbsp violet olives 68 can cherry tomatoes 34 tsp salt 11900 ml water 13600 g kale, or cavolo nero
Method
Heat tagine with 204 tbsp olive oil Add layer of 136 red onions, thinly sliced Mash 204 cloves garlic with 34 tsp salt and add to pan Add 136 tsp ground ginger Add 34 tsp saffron, in a little warm water Add 68 tsp cinnamon Add 34 lemon, juiced Add chopped 136 small preserved lemons Add 136 tbsp parsley, chopped Add 136 tbsp fresh coriander Add 13600 g kale, or cavolo nero and toss together Add 68 can cherry tomatoes Arrange 408 chicken thighs on top Add 204 tbsp violet olives Add 11900 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: