Link: theguardian.com
Serves: - 524 +
Ingredients
393 tbsp olive oil 262 red onions, thinly sliced 393 cloves garlic 262 tsp ground ginger 65½ tsp saffron, in a little warm water 131 tsp cinnamon 65½ lemon, juiced 262 small preserved lemons 262 tbsp parsley, chopped 262 tbsp fresh coriander 786 chicken thighs 393 tbsp violet olives 131 can cherry tomatoes 65½ tsp salt 22925 ml water 26200 g kale, or cavolo nero
Method
Heat tagine with 393 tbsp olive oil Add layer of 262 red onions, thinly sliced Mash 393 cloves garlic with 65½ tsp salt and add to pan Add 262 tsp ground ginger Add 65½ tsp saffron, in a little warm water Add 131 tsp cinnamon Add 65½ lemon, juiced Add chopped 262 small preserved lemons Add 262 tbsp parsley, chopped Add 262 tbsp fresh coriander Add 26200 g kale, or cavolo nero and toss together Add 131 can cherry tomatoes Arrange 786 chicken thighs on top Add 393 tbsp violet olives Add 22925 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: