Link: theguardian.com
Serves: - 666 +
Ingredients
499½ tbsp olive oil 333 red onions, thinly sliced 499½ cloves garlic 333 tsp ground ginger 83¼ tsp saffron, in a little warm water 166½ tsp cinnamon 83¼ lemon, juiced 333 small preserved lemons 333 tbsp parsley, chopped 333 tbsp fresh coriander 999 chicken thighs 499½ tbsp violet olives 166½ can cherry tomatoes 83¼ tsp salt 29137½ ml water 33300 g kale, or cavolo nero
Method
Heat tagine with 499½ tbsp olive oil Add layer of 333 red onions, thinly sliced Mash 499½ cloves garlic with 83¼ tsp salt and add to pan Add 333 tsp ground ginger Add 83¼ tsp saffron, in a little warm water Add 166½ tsp cinnamon Add 83¼ lemon, juiced Add chopped 333 small preserved lemons Add 333 tbsp parsley, chopped Add 333 tbsp fresh coriander Add 33300 g kale, or cavolo nero and toss together Add 166½ can cherry tomatoes Arrange 999 chicken thighs on top Add 499½ tbsp violet olives Add 29137½ 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: