Link: theguardian.com
Serves: - 858 +
Ingredients
643½ tbsp olive oil 429 red onions, thinly sliced 643½ cloves garlic 429 tsp ground ginger 107¼ tsp saffron, in a little warm water 214½ tsp cinnamon 107¼ lemon, juiced 429 small preserved lemons 429 tbsp parsley, chopped 429 tbsp fresh coriander 1287 chicken thighs 643½ tbsp violet olives 214½ can cherry tomatoes 107¼ tsp salt 37537½ ml water 42900 g kale, or cavolo nero
Method
Heat tagine with 643½ tbsp olive oil Add layer of 429 red onions, thinly sliced Mash 643½ cloves garlic with 107¼ tsp salt and add to pan Add 429 tsp ground ginger Add 107¼ tsp saffron, in a little warm water Add 214½ tsp cinnamon Add 107¼ lemon, juiced Add chopped 429 small preserved lemons Add 429 tbsp parsley, chopped Add 429 tbsp fresh coriander Add 42900 g kale, or cavolo nero and toss together Add 214½ can cherry tomatoes Arrange 1287 chicken thighs on top Add 643½ tbsp violet olives Add 37537½ 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: