Link: theguardian.com
Serves: - 684 +
Ingredients
513 tbsp olive oil 342 red onions, thinly sliced 513 cloves garlic 342 tsp ground ginger 85½ tsp saffron, in a little warm water 171 tsp cinnamon 85½ lemon, juiced 342 small preserved lemons 342 tbsp parsley, chopped 342 tbsp fresh coriander 1026 chicken thighs 513 tbsp violet olives 171 can cherry tomatoes 85½ tsp salt 29925 ml water 34200 g kale, or cavolo nero
Method
Heat tagine with 513 tbsp olive oil Add layer of 342 red onions, thinly sliced Mash 513 cloves garlic with 85½ tsp salt and add to pan Add 342 tsp ground ginger Add 85½ tsp saffron, in a little warm water Add 171 tsp cinnamon Add 85½ lemon, juiced Add chopped 342 small preserved lemons Add 342 tbsp parsley, chopped Add 342 tbsp fresh coriander Add 34200 g kale, or cavolo nero and toss together Add 171 can cherry tomatoes Arrange 1026 chicken thighs on top Add 513 tbsp violet olives Add 29925 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: