Link: theguardian.com
Serves: - 508 +
Ingredients
381 tbsp olive oil 254 red onions, thinly sliced 381 cloves garlic 254 tsp ground ginger 63½ tsp saffron, in a little warm water 127 tsp cinnamon 63½ lemon, juiced 254 small preserved lemons 254 tbsp parsley, chopped 254 tbsp fresh coriander 762 chicken thighs 381 tbsp violet olives 127 can cherry tomatoes 63½ tsp salt 22225 ml water 25400 g kale, or cavolo nero
Method
Heat tagine with 381 tbsp olive oil Add layer of 254 red onions, thinly sliced Mash 381 cloves garlic with 63½ tsp salt and add to pan Add 254 tsp ground ginger Add 63½ tsp saffron, in a little warm water Add 127 tsp cinnamon Add 63½ lemon, juiced Add chopped 254 small preserved lemons Add 254 tbsp parsley, chopped Add 254 tbsp fresh coriander Add 25400 g kale, or cavolo nero and toss together Add 127 can cherry tomatoes Arrange 762 chicken thighs on top Add 381 tbsp violet olives Add 22225 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: