Link: theguardian.com
Serves: - 526 +
Ingredients
394½ tbsp olive oil 263 red onions, thinly sliced 394½ cloves garlic 263 tsp ground ginger 65¾ tsp saffron, in a little warm water 131½ tsp cinnamon 65¾ lemon, juiced 263 small preserved lemons 263 tbsp parsley, chopped 263 tbsp fresh coriander 789 chicken thighs 394½ tbsp violet olives 131½ can cherry tomatoes 65¾ tsp salt 23012½ ml water 26300 g kale, or cavolo nero
Method
Heat tagine with 394½ tbsp olive oil Add layer of 263 red onions, thinly sliced Mash 394½ cloves garlic with 65¾ tsp salt and add to pan Add 263 tsp ground ginger Add 65¾ tsp saffron, in a little warm water Add 131½ tsp cinnamon Add 65¾ lemon, juiced Add chopped 263 small preserved lemons Add 263 tbsp parsley, chopped Add 263 tbsp fresh coriander Add 26300 g kale, or cavolo nero and toss together Add 131½ can cherry tomatoes Arrange 789 chicken thighs on top Add 394½ tbsp violet olives Add 23012½ 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: