Link: theguardian.com
Serves: - 594 +
Ingredients
445½ tbsp olive oil 297 red onions, thinly sliced 445½ cloves garlic 297 tsp ground ginger 74¼ tsp saffron, in a little warm water 148½ tsp cinnamon 74¼ lemon, juiced 297 small preserved lemons 297 tbsp parsley, chopped 297 tbsp fresh coriander 891 chicken thighs 445½ tbsp violet olives 148½ can cherry tomatoes 74¼ tsp salt 25987½ ml water 29700 g kale, or cavolo nero
Method
Heat tagine with 445½ tbsp olive oil Add layer of 297 red onions, thinly sliced Mash 445½ cloves garlic with 74¼ tsp salt and add to pan Add 297 tsp ground ginger Add 74¼ tsp saffron, in a little warm water Add 148½ tsp cinnamon Add 74¼ lemon, juiced Add chopped 297 small preserved lemons Add 297 tbsp parsley, chopped Add 297 tbsp fresh coriander Add 29700 g kale, or cavolo nero and toss together Add 148½ can cherry tomatoes Arrange 891 chicken thighs on top Add 445½ tbsp violet olives Add 25987½ 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: