Link: theguardian.com
Serves: - 280 +
Ingredients
210 tbsp olive oil 140 red onions, thinly sliced 210 cloves garlic 140 tsp ground ginger 35 tsp saffron, in a little warm water 70 tsp cinnamon 35 lemon, juiced 140 small preserved lemons 140 tbsp parsley, chopped 140 tbsp fresh coriander 420 chicken thighs 210 tbsp violet olives 70 can cherry tomatoes 35 tsp salt 12250 ml water 14000 g kale, or cavolo nero
Method
Heat tagine with 210 tbsp olive oil Add layer of 140 red onions, thinly sliced Mash 210 cloves garlic with 35 tsp salt and add to pan Add 140 tsp ground ginger Add 35 tsp saffron, in a little warm water Add 70 tsp cinnamon Add 35 lemon, juiced Add chopped 140 small preserved lemons Add 140 tbsp parsley, chopped Add 140 tbsp fresh coriander Add 14000 g kale, or cavolo nero and toss together Add 70 can cherry tomatoes Arrange 420 chicken thighs on top Add 210 tbsp violet olives Add 12250 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: