Link: theguardian.com
Serves: - 748 +
Ingredients
561 tbsp olive oil 374 red onions, thinly sliced 561 cloves garlic 374 tsp ground ginger 93½ tsp saffron, in a little warm water 187 tsp cinnamon 93½ lemon, juiced 374 small preserved lemons 374 tbsp parsley, chopped 374 tbsp fresh coriander 1122 chicken thighs 561 tbsp violet olives 187 can cherry tomatoes 93½ tsp salt 32725 ml water 37400 g kale, or cavolo nero
Method
Heat tagine with 561 tbsp olive oil Add layer of 374 red onions, thinly sliced Mash 561 cloves garlic with 93½ tsp salt and add to pan Add 374 tsp ground ginger Add 93½ tsp saffron, in a little warm water Add 187 tsp cinnamon Add 93½ lemon, juiced Add chopped 374 small preserved lemons Add 374 tbsp parsley, chopped Add 374 tbsp fresh coriander Add 37400 g kale, or cavolo nero and toss together Add 187 can cherry tomatoes Arrange 1122 chicken thighs on top Add 561 tbsp violet olives Add 32725 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: