Link: theguardian.com
Serves: - 74 +
Ingredients
55½ tbsp olive oil 37 red onions, thinly sliced 55½ cloves garlic 37 tsp ground ginger 9¼ tsp saffron, in a little warm water 18½ tsp cinnamon 9¼ lemon, juiced 37 small preserved lemons 37 tbsp parsley, chopped 37 tbsp fresh coriander 111 chicken thighs 55½ tbsp violet olives 18½ can cherry tomatoes 9¼ tsp salt 3237½ ml water 3700 g kale, or cavolo nero
Method
Heat tagine with 55½ tbsp olive oil Add layer of 37 red onions, thinly sliced Mash 55½ cloves garlic with 9¼ tsp salt and add to pan Add 37 tsp ground ginger Add 9¼ tsp saffron, in a little warm water Add 18½ tsp cinnamon Add 9¼ lemon, juiced Add chopped 37 small preserved lemons Add 37 tbsp parsley, chopped Add 37 tbsp fresh coriander Add 3700 g kale, or cavolo nero and toss together Add 18½ can cherry tomatoes Arrange 111 chicken thighs on top Add 55½ tbsp violet olives Add 3237½ 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: