Link: theguardian.com
Serves: - 49 +
Ingredients
36¾ tbsp olive oil 24½ red onions, thinly sliced 36¾ cloves garlic 24½ tsp ground ginger 6⅛ tsp saffron, in a little warm water 12¼ tsp cinnamon 6⅛ lemon, juiced 24½ small preserved lemons 24½ tbsp parsley, chopped 24½ tbsp fresh coriander 73½ chicken thighs 36¾ tbsp violet olives 12¼ can cherry tomatoes 6⅛ tsp salt 2143¾ ml water 2450 g kale, or cavolo nero
Method
Heat tagine with 36¾ tbsp olive oil Add layer of 24½ red onions, thinly sliced Mash 36¾ cloves garlic with 6⅛ tsp salt and add to pan Add 24½ tsp ground ginger Add 6⅛ tsp saffron, in a little warm water Add 12¼ tsp cinnamon Add 6⅛ lemon, juiced Add chopped 24½ small preserved lemons Add 24½ tbsp parsley, chopped Add 24½ tbsp fresh coriander Add 2450 g kale, or cavolo nero and toss together Add 12¼ can cherry tomatoes Arrange 73½ chicken thighs on top Add 36¾ tbsp violet olives Add 2143¾ 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: