Link: theguardian.com
Serves: - 786 +
Ingredients
589½ tbsp olive oil 393 red onions, thinly sliced 589½ cloves garlic 393 tsp ground ginger 98¼ tsp saffron, in a little warm water 196½ tsp cinnamon 98¼ lemon, juiced 393 small preserved lemons 393 tbsp parsley, chopped 393 tbsp fresh coriander 1179 chicken thighs 589½ tbsp violet olives 196½ can cherry tomatoes 98¼ tsp salt 34387½ ml water 39300 g kale, or cavolo nero
Method
Heat tagine with 589½ tbsp olive oil Add layer of 393 red onions, thinly sliced Mash 589½ cloves garlic with 98¼ tsp salt and add to pan Add 393 tsp ground ginger Add 98¼ tsp saffron, in a little warm water Add 196½ tsp cinnamon Add 98¼ lemon, juiced Add chopped 393 small preserved lemons Add 393 tbsp parsley, chopped Add 393 tbsp fresh coriander Add 39300 g kale, or cavolo nero and toss together Add 196½ can cherry tomatoes Arrange 1179 chicken thighs on top Add 589½ tbsp violet olives Add 34387½ 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: