Link: theguardian.com
Serves: - 676 +
Ingredients
507 tbsp olive oil 338 red onions, thinly sliced 507 cloves garlic 338 tsp ground ginger 84½ tsp saffron, in a little warm water 169 tsp cinnamon 84½ lemon, juiced 338 small preserved lemons 338 tbsp parsley, chopped 338 tbsp fresh coriander 1014 chicken thighs 507 tbsp violet olives 169 can cherry tomatoes 84½ tsp salt 29575 ml water 33800 g kale, or cavolo nero
Method
Heat tagine with 507 tbsp olive oil Add layer of 338 red onions, thinly sliced Mash 507 cloves garlic with 84½ tsp salt and add to pan Add 338 tsp ground ginger Add 84½ tsp saffron, in a little warm water Add 169 tsp cinnamon Add 84½ lemon, juiced Add chopped 338 small preserved lemons Add 338 tbsp parsley, chopped Add 338 tbsp fresh coriander Add 33800 g kale, or cavolo nero and toss together Add 169 can cherry tomatoes Arrange 1014 chicken thighs on top Add 507 tbsp violet olives Add 29575 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: