Link: theguardian.com
Serves: - 690 +
Ingredients
517½ tbsp olive oil 345 red onions, thinly sliced 517½ cloves garlic 345 tsp ground ginger 86¼ tsp saffron, in a little warm water 172½ tsp cinnamon 86¼ lemon, juiced 345 small preserved lemons 345 tbsp parsley, chopped 345 tbsp fresh coriander 1035 chicken thighs 517½ tbsp violet olives 172½ can cherry tomatoes 86¼ tsp salt 30187½ ml water 34500 g kale, or cavolo nero
Method
Heat tagine with 517½ tbsp olive oil Add layer of 345 red onions, thinly sliced Mash 517½ cloves garlic with 86¼ tsp salt and add to pan Add 345 tsp ground ginger Add 86¼ tsp saffron, in a little warm water Add 172½ tsp cinnamon Add 86¼ lemon, juiced Add chopped 345 small preserved lemons Add 345 tbsp parsley, chopped Add 345 tbsp fresh coriander Add 34500 g kale, or cavolo nero and toss together Add 172½ can cherry tomatoes Arrange 1035 chicken thighs on top Add 517½ tbsp violet olives Add 30187½ 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: