Link: theguardian.com
Serves: - 682 +
Ingredients
511½ tbsp olive oil 341 red onions, thinly sliced 511½ cloves garlic 341 tsp ground ginger 85¼ tsp saffron, in a little warm water 170½ tsp cinnamon 85¼ lemon, juiced 341 small preserved lemons 341 tbsp parsley, chopped 341 tbsp fresh coriander 1023 chicken thighs 511½ tbsp violet olives 170½ can cherry tomatoes 85¼ tsp salt 29837½ ml water 34100 g kale, or cavolo nero
Method
Heat tagine with 511½ tbsp olive oil Add layer of 341 red onions, thinly sliced Mash 511½ cloves garlic with 85¼ tsp salt and add to pan Add 341 tsp ground ginger Add 85¼ tsp saffron, in a little warm water Add 170½ tsp cinnamon Add 85¼ lemon, juiced Add chopped 341 small preserved lemons Add 341 tbsp parsley, chopped Add 341 tbsp fresh coriander Add 34100 g kale, or cavolo nero and toss together Add 170½ can cherry tomatoes Arrange 1023 chicken thighs on top Add 511½ tbsp violet olives Add 29837½ 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: