Link: theguardian.com
Serves: - 282 +
Ingredients
211½ tbsp olive oil 141 red onions, thinly sliced 211½ cloves garlic 141 tsp ground ginger 35¼ tsp saffron, in a little warm water 70½ tsp cinnamon 35¼ lemon, juiced 141 small preserved lemons 141 tbsp parsley, chopped 141 tbsp fresh coriander 423 chicken thighs 211½ tbsp violet olives 70½ can cherry tomatoes 35¼ tsp salt 12337½ ml water 14100 g kale, or cavolo nero
Method
Heat tagine with 211½ tbsp olive oil Add layer of 141 red onions, thinly sliced Mash 211½ cloves garlic with 35¼ tsp salt and add to pan Add 141 tsp ground ginger Add 35¼ tsp saffron, in a little warm water Add 70½ tsp cinnamon Add 35¼ lemon, juiced Add chopped 141 small preserved lemons Add 141 tbsp parsley, chopped Add 141 tbsp fresh coriander Add 14100 g kale, or cavolo nero and toss together Add 70½ can cherry tomatoes Arrange 423 chicken thighs on top Add 211½ tbsp violet olives Add 12337½ 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: