Link: theguardian.com
Serves: - 856 +
Ingredients
642 tbsp olive oil 428 red onions, thinly sliced 642 cloves garlic 428 tsp ground ginger 107 tsp saffron, in a little warm water 214 tsp cinnamon 107 lemon, juiced 428 small preserved lemons 428 tbsp parsley, chopped 428 tbsp fresh coriander 1284 chicken thighs 642 tbsp violet olives 214 can cherry tomatoes 107 tsp salt 37450 ml water 42800 g kale, or cavolo nero
Method
Heat tagine with 642 tbsp olive oil Add layer of 428 red onions, thinly sliced Mash 642 cloves garlic with 107 tsp salt and add to pan Add 428 tsp ground ginger Add 107 tsp saffron, in a little warm water Add 214 tsp cinnamon Add 107 lemon, juiced Add chopped 428 small preserved lemons Add 428 tbsp parsley, chopped Add 428 tbsp fresh coriander Add 42800 g kale, or cavolo nero and toss together Add 214 can cherry tomatoes Arrange 1284 chicken thighs on top Add 642 tbsp violet olives Add 37450 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: