Link: theguardian.com
Serves: - 750 +
Ingredients
562½ tbsp olive oil 375 red onions, thinly sliced 562½ cloves garlic 375 tsp ground ginger 93¾ tsp saffron, in a little warm water 187½ tsp cinnamon 93¾ lemon, juiced 375 small preserved lemons 375 tbsp parsley, chopped 375 tbsp fresh coriander 1125 chicken thighs 562½ tbsp violet olives 187½ can cherry tomatoes 93¾ tsp salt 32812½ ml water 37500 g kale, or cavolo nero
Method
Heat tagine with 562½ tbsp olive oil Add layer of 375 red onions, thinly sliced Mash 562½ cloves garlic with 93¾ tsp salt and add to pan Add 375 tsp ground ginger Add 93¾ tsp saffron, in a little warm water Add 187½ tsp cinnamon Add 93¾ lemon, juiced Add chopped 375 small preserved lemons Add 375 tbsp parsley, chopped Add 375 tbsp fresh coriander Add 37500 g kale, or cavolo nero and toss together Add 187½ can cherry tomatoes Arrange 1125 chicken thighs on top Add 562½ tbsp violet olives Add 32812½ 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: