Link: theguardian.com
Serves: - 46 +
Ingredients
34½ tbsp olive oil 23 red onions, thinly sliced 34½ cloves garlic 23 tsp ground ginger 5¾ tsp saffron, in a little warm water 11½ tsp cinnamon 5¾ lemon, juiced 23 small preserved lemons 23 tbsp parsley, chopped 23 tbsp fresh coriander 69 chicken thighs 34½ tbsp violet olives 11½ can cherry tomatoes 5¾ tsp salt 2012½ ml water 2300 g kale, or cavolo nero
Method
Heat tagine with 34½ tbsp olive oil Add layer of 23 red onions, thinly sliced Mash 34½ cloves garlic with 5¾ tsp salt and add to pan Add 23 tsp ground ginger Add 5¾ tsp saffron, in a little warm water Add 11½ tsp cinnamon Add 5¾ lemon, juiced Add chopped 23 small preserved lemons Add 23 tbsp parsley, chopped Add 23 tbsp fresh coriander Add 2300 g kale, or cavolo nero and toss together Add 11½ can cherry tomatoes Arrange 69 chicken thighs on top Add 34½ tbsp violet olives Add 2012½ 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: