Link: theguardian.com
Serves: - 468 +
Ingredients
351 tbsp olive oil 234 red onions, thinly sliced 351 cloves garlic 234 tsp ground ginger 58½ tsp saffron, in a little warm water 117 tsp cinnamon 58½ lemon, juiced 234 small preserved lemons 234 tbsp parsley, chopped 234 tbsp fresh coriander 702 chicken thighs 351 tbsp violet olives 117 can cherry tomatoes 58½ tsp salt 20475 ml water 23400 g kale, or cavolo nero
Method
Heat tagine with 351 tbsp olive oil Add layer of 234 red onions, thinly sliced Mash 351 cloves garlic with 58½ tsp salt and add to pan Add 234 tsp ground ginger Add 58½ tsp saffron, in a little warm water Add 117 tsp cinnamon Add 58½ lemon, juiced Add chopped 234 small preserved lemons Add 234 tbsp parsley, chopped Add 234 tbsp fresh coriander Add 23400 g kale, or cavolo nero and toss together Add 117 can cherry tomatoes Arrange 702 chicken thighs on top Add 351 tbsp violet olives Add 20475 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: