Link: theguardian.com
Serves: - 448 +
Ingredients
336 tbsp olive oil 224 red onions, thinly sliced 336 cloves garlic 224 tsp ground ginger 56 tsp saffron, in a little warm water 112 tsp cinnamon 56 lemon, juiced 224 small preserved lemons 224 tbsp parsley, chopped 224 tbsp fresh coriander 672 chicken thighs 336 tbsp violet olives 112 can cherry tomatoes 56 tsp salt 19600 ml water 22400 g kale, or cavolo nero
Method
Heat tagine with 336 tbsp olive oil Add layer of 224 red onions, thinly sliced Mash 336 cloves garlic with 56 tsp salt and add to pan Add 224 tsp ground ginger Add 56 tsp saffron, in a little warm water Add 112 tsp cinnamon Add 56 lemon, juiced Add chopped 224 small preserved lemons Add 224 tbsp parsley, chopped Add 224 tbsp fresh coriander Add 22400 g kale, or cavolo nero and toss together Add 112 can cherry tomatoes Arrange 672 chicken thighs on top Add 336 tbsp violet olives Add 19600 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: