Link: theguardian.com
Serves: - 512 +
Ingredients
384 tbsp olive oil 256 red onions, thinly sliced 384 cloves garlic 256 tsp ground ginger 64 tsp saffron, in a little warm water 128 tsp cinnamon 64 lemon, juiced 256 small preserved lemons 256 tbsp parsley, chopped 256 tbsp fresh coriander 768 chicken thighs 384 tbsp violet olives 128 can cherry tomatoes 64 tsp salt 22400 ml water 25600 g kale, or cavolo nero
Method
Heat tagine with 384 tbsp olive oil Add layer of 256 red onions, thinly sliced Mash 384 cloves garlic with 64 tsp salt and add to pan Add 256 tsp ground ginger Add 64 tsp saffron, in a little warm water Add 128 tsp cinnamon Add 64 lemon, juiced Add chopped 256 small preserved lemons Add 256 tbsp parsley, chopped Add 256 tbsp fresh coriander Add 25600 g kale, or cavolo nero and toss together Add 128 can cherry tomatoes Arrange 768 chicken thighs on top Add 384 tbsp violet olives Add 22400 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: