Link: theguardian.com
Serves: - 300 +
Ingredients
225 tbsp olive oil 150 red onions, thinly sliced 225 cloves garlic 150 tsp ground ginger 37½ tsp saffron, in a little warm water 75 tsp cinnamon 37½ lemon, juiced 150 small preserved lemons 150 tbsp parsley, chopped 150 tbsp fresh coriander 450 chicken thighs 225 tbsp violet olives 75 can cherry tomatoes 37½ tsp salt 13125 ml water 15000 g kale, or cavolo nero
Method
Heat tagine with 225 tbsp olive oil Add layer of 150 red onions, thinly sliced Mash 225 cloves garlic with 37½ tsp salt and add to pan Add 150 tsp ground ginger Add 37½ tsp saffron, in a little warm water Add 75 tsp cinnamon Add 37½ lemon, juiced Add chopped 150 small preserved lemons Add 150 tbsp parsley, chopped Add 150 tbsp fresh coriander Add 15000 g kale, or cavolo nero and toss together Add 75 can cherry tomatoes Arrange 450 chicken thighs on top Add 225 tbsp violet olives Add 13125 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: