Link: theguardian.com
Serves: - 626 +
Ingredients
469½ tbsp olive oil 313 red onions, thinly sliced 469½ cloves garlic 313 tsp ground ginger 78¼ tsp saffron, in a little warm water 156½ tsp cinnamon 78¼ lemon, juiced 313 small preserved lemons 313 tbsp parsley, chopped 313 tbsp fresh coriander 939 chicken thighs 469½ tbsp violet olives 156½ can cherry tomatoes 78¼ tsp salt 27387½ ml water 31300 g kale, or cavolo nero
Method
Heat tagine with 469½ tbsp olive oil Add layer of 313 red onions, thinly sliced Mash 469½ cloves garlic with 78¼ tsp salt and add to pan Add 313 tsp ground ginger Add 78¼ tsp saffron, in a little warm water Add 156½ tsp cinnamon Add 78¼ lemon, juiced Add chopped 313 small preserved lemons Add 313 tbsp parsley, chopped Add 313 tbsp fresh coriander Add 31300 g kale, or cavolo nero and toss together Add 156½ can cherry tomatoes Arrange 939 chicken thighs on top Add 469½ tbsp violet olives Add 27387½ 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: