Link: theguardian.com
Serves: - 456 +
Ingredients
342 tbsp olive oil 228 red onions, thinly sliced 342 cloves garlic 228 tsp ground ginger 57 tsp saffron, in a little warm water 114 tsp cinnamon 57 lemon, juiced 228 small preserved lemons 228 tbsp parsley, chopped 228 tbsp fresh coriander 684 chicken thighs 342 tbsp violet olives 114 can cherry tomatoes 57 tsp salt 19950 ml water 22800 g kale, or cavolo nero
Method
Heat tagine with 342 tbsp olive oil Add layer of 228 red onions, thinly sliced Mash 342 cloves garlic with 57 tsp salt and add to pan Add 228 tsp ground ginger Add 57 tsp saffron, in a little warm water Add 114 tsp cinnamon Add 57 lemon, juiced Add chopped 228 small preserved lemons Add 228 tbsp parsley, chopped Add 228 tbsp fresh coriander Add 22800 g kale, or cavolo nero and toss together Add 114 can cherry tomatoes Arrange 684 chicken thighs on top Add 342 tbsp violet olives Add 19950 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: