Link: theguardian.com
Serves: - 620 +
Ingredients
465 tbsp olive oil 310 red onions, thinly sliced 465 cloves garlic 310 tsp ground ginger 77½ tsp saffron, in a little warm water 155 tsp cinnamon 77½ lemon, juiced 310 small preserved lemons 310 tbsp parsley, chopped 310 tbsp fresh coriander 930 chicken thighs 465 tbsp violet olives 155 can cherry tomatoes 77½ tsp salt 27125 ml water 31000 g kale, or cavolo nero
Method
Heat tagine with 465 tbsp olive oil Add layer of 310 red onions, thinly sliced Mash 465 cloves garlic with 77½ tsp salt and add to pan Add 310 tsp ground ginger Add 77½ tsp saffron, in a little warm water Add 155 tsp cinnamon Add 77½ lemon, juiced Add chopped 310 small preserved lemons Add 310 tbsp parsley, chopped Add 310 tbsp fresh coriander Add 31000 g kale, or cavolo nero and toss together Add 155 can cherry tomatoes Arrange 930 chicken thighs on top Add 465 tbsp violet olives Add 27125 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: