Link: theguardian.com
Serves: - 784 +
Ingredients
588 tbsp olive oil 392 red onions, thinly sliced 588 cloves garlic 392 tsp ground ginger 98 tsp saffron, in a little warm water 196 tsp cinnamon 98 lemon, juiced 392 small preserved lemons 392 tbsp parsley, chopped 392 tbsp fresh coriander 1176 chicken thighs 588 tbsp violet olives 196 can cherry tomatoes 98 tsp salt 34300 ml water 39200 g kale, or cavolo nero
Method
Heat tagine with 588 tbsp olive oil Add layer of 392 red onions, thinly sliced Mash 588 cloves garlic with 98 tsp salt and add to pan Add 392 tsp ground ginger Add 98 tsp saffron, in a little warm water Add 196 tsp cinnamon Add 98 lemon, juiced Add chopped 392 small preserved lemons Add 392 tbsp parsley, chopped Add 392 tbsp fresh coriander Add 39200 g kale, or cavolo nero and toss together Add 196 can cherry tomatoes Arrange 1176 chicken thighs on top Add 588 tbsp violet olives Add 34300 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: