Link: theguardian.com
Serves: - 54 +
Ingredients
40½ tbsp olive oil 27 red onions, thinly sliced 40½ cloves garlic 27 tsp ground ginger 6¾ tsp saffron, in a little warm water 13½ tsp cinnamon 6¾ lemon, juiced 27 small preserved lemons 27 tbsp parsley, chopped 27 tbsp fresh coriander 81 chicken thighs 40½ tbsp violet olives 13½ can cherry tomatoes 6¾ tsp salt 2362½ ml water 2700 g kale, or cavolo nero
Method
Heat tagine with 40½ tbsp olive oil Add layer of 27 red onions, thinly sliced Mash 40½ cloves garlic with 6¾ tsp salt and add to pan Add 27 tsp ground ginger Add 6¾ tsp saffron, in a little warm water Add 13½ tsp cinnamon Add 6¾ lemon, juiced Add chopped 27 small preserved lemons Add 27 tbsp parsley, chopped Add 27 tbsp fresh coriander Add 2700 g kale, or cavolo nero and toss together Add 13½ can cherry tomatoes Arrange 81 chicken thighs on top Add 40½ tbsp violet olives Add 2362½ 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: