Link: theguardian.com
Serves: - 646 +
Ingredients
484½ tbsp olive oil 323 red onions, thinly sliced 484½ cloves garlic 323 tsp ground ginger 80¾ tsp saffron, in a little warm water 161½ tsp cinnamon 80¾ lemon, juiced 323 small preserved lemons 323 tbsp parsley, chopped 323 tbsp fresh coriander 969 chicken thighs 484½ tbsp violet olives 161½ can cherry tomatoes 80¾ tsp salt 28262½ ml water 32300 g kale, or cavolo nero
Method
Heat tagine with 484½ tbsp olive oil Add layer of 323 red onions, thinly sliced Mash 484½ cloves garlic with 80¾ tsp salt and add to pan Add 323 tsp ground ginger Add 80¾ tsp saffron, in a little warm water Add 161½ tsp cinnamon Add 80¾ lemon, juiced Add chopped 323 small preserved lemons Add 323 tbsp parsley, chopped Add 323 tbsp fresh coriander Add 32300 g kale, or cavolo nero and toss together Add 161½ can cherry tomatoes Arrange 969 chicken thighs on top Add 484½ tbsp violet olives Add 28262½ 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: