Link: theguardian.com
Serves: - 44 +
Ingredients
33 tbsp olive oil 22 red onions, thinly sliced 33 cloves garlic 22 tsp ground ginger 5½ tsp saffron, in a little warm water 11 tsp cinnamon 5½ lemon, juiced 22 small preserved lemons 22 tbsp parsley, chopped 22 tbsp fresh coriander 66 chicken thighs 33 tbsp violet olives 11 can cherry tomatoes 5½ tsp salt 1925 ml water 2200 g kale, or cavolo nero
Method
Heat tagine with 33 tbsp olive oil Add layer of 22 red onions, thinly sliced Mash 33 cloves garlic with 5½ tsp salt and add to pan Add 22 tsp ground ginger Add 5½ tsp saffron, in a little warm water Add 11 tsp cinnamon Add 5½ lemon, juiced Add chopped 22 small preserved lemons Add 22 tbsp parsley, chopped Add 22 tbsp fresh coriander Add 2200 g kale, or cavolo nero and toss together Add 11 can cherry tomatoes Arrange 66 chicken thighs on top Add 33 tbsp violet olives Add 1925 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: