Link: theguardian.com
Serves: - 600 +
Ingredients
450 tbsp olive oil 300 red onions, thinly sliced 450 cloves garlic 300 tsp ground ginger 75 tsp saffron, in a little warm water 150 tsp cinnamon 75 lemon, juiced 300 small preserved lemons 300 tbsp parsley, chopped 300 tbsp fresh coriander 900 chicken thighs 450 tbsp violet olives 150 can cherry tomatoes 75 tsp salt 26250 ml water 30000 g kale, or cavolo nero
Method
Heat tagine with 450 tbsp olive oil Add layer of 300 red onions, thinly sliced Mash 450 cloves garlic with 75 tsp salt and add to pan Add 300 tsp ground ginger Add 75 tsp saffron, in a little warm water Add 150 tsp cinnamon Add 75 lemon, juiced Add chopped 300 small preserved lemons Add 300 tbsp parsley, chopped Add 300 tbsp fresh coriander Add 30000 g kale, or cavolo nero and toss together Add 150 can cherry tomatoes Arrange 900 chicken thighs on top Add 450 tbsp violet olives Add 26250 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: