Link: theguardian.com
Serves: - 304 +
Ingredients
228 tbsp olive oil 152 red onions, thinly sliced 228 cloves garlic 152 tsp ground ginger 38 tsp saffron, in a little warm water 76 tsp cinnamon 38 lemon, juiced 152 small preserved lemons 152 tbsp parsley, chopped 152 tbsp fresh coriander 456 chicken thighs 228 tbsp violet olives 76 can cherry tomatoes 38 tsp salt 13300 ml water 15200 g kale, or cavolo nero
Method
Heat tagine with 228 tbsp olive oil Add layer of 152 red onions, thinly sliced Mash 228 cloves garlic with 38 tsp salt and add to pan Add 152 tsp ground ginger Add 38 tsp saffron, in a little warm water Add 76 tsp cinnamon Add 38 lemon, juiced Add chopped 152 small preserved lemons Add 152 tbsp parsley, chopped Add 152 tbsp fresh coriander Add 15200 g kale, or cavolo nero and toss together Add 76 can cherry tomatoes Arrange 456 chicken thighs on top Add 228 tbsp violet olives Add 13300 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: