Link: theguardian.com
Serves: - 81 +
Ingredients
60¾ tbsp olive oil 40½ red onions, thinly sliced 60¾ cloves garlic 40½ tsp ground ginger 10⅛ tsp saffron, in a little warm water 20¼ tsp cinnamon 10⅛ lemon, juiced 40½ small preserved lemons 40½ tbsp parsley, chopped 40½ tbsp fresh coriander 121½ chicken thighs 60¾ tbsp violet olives 20¼ can cherry tomatoes 10⅛ tsp salt 3543¾ ml water 4050 g kale, or cavolo nero
Method
Heat tagine with 60¾ tbsp olive oil Add layer of 40½ red onions, thinly sliced Mash 60¾ cloves garlic with 10⅛ tsp salt and add to pan Add 40½ tsp ground ginger Add 10⅛ tsp saffron, in a little warm water Add 20¼ tsp cinnamon Add 10⅛ lemon, juiced Add chopped 40½ small preserved lemons Add 40½ tbsp parsley, chopped Add 40½ tbsp fresh coriander Add 4050 g kale, or cavolo nero and toss together Add 20¼ can cherry tomatoes Arrange 121½ chicken thighs on top Add 60¾ tbsp violet olives Add 3543¾ 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: