Link: theguardian.com
Serves: - 318 +
Ingredients
238½ tbsp olive oil 159 red onions, thinly sliced 238½ cloves garlic 159 tsp ground ginger 39¾ tsp saffron, in a little warm water 79½ tsp cinnamon 39¾ lemon, juiced 159 small preserved lemons 159 tbsp parsley, chopped 159 tbsp fresh coriander 477 chicken thighs 238½ tbsp violet olives 79½ can cherry tomatoes 39¾ tsp salt 13912½ ml water 15900 g kale, or cavolo nero
Method
Heat tagine with 238½ tbsp olive oil Add layer of 159 red onions, thinly sliced Mash 238½ cloves garlic with 39¾ tsp salt and add to pan Add 159 tsp ground ginger Add 39¾ tsp saffron, in a little warm water Add 79½ tsp cinnamon Add 39¾ lemon, juiced Add chopped 159 small preserved lemons Add 159 tbsp parsley, chopped Add 159 tbsp fresh coriander Add 15900 g kale, or cavolo nero and toss together Add 79½ can cherry tomatoes Arrange 477 chicken thighs on top Add 238½ tbsp violet olives Add 13912½ 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: