Link: theguardian.com
Serves: - 864 +
Ingredients
648 tbsp olive oil 432 red onions, thinly sliced 648 cloves garlic 432 tsp ground ginger 108 tsp saffron, in a little warm water 216 tsp cinnamon 108 lemon, juiced 432 small preserved lemons 432 tbsp parsley, chopped 432 tbsp fresh coriander 1296 chicken thighs 648 tbsp violet olives 216 can cherry tomatoes 108 tsp salt 37800 ml water 43200 g kale, or cavolo nero
Method
Heat tagine with 648 tbsp olive oil Add layer of 432 red onions, thinly sliced Mash 648 cloves garlic with 108 tsp salt and add to pan Add 432 tsp ground ginger Add 108 tsp saffron, in a little warm water Add 216 tsp cinnamon Add 108 lemon, juiced Add chopped 432 small preserved lemons Add 432 tbsp parsley, chopped Add 432 tbsp fresh coriander Add 43200 g kale, or cavolo nero and toss together Add 216 can cherry tomatoes Arrange 1296 chicken thighs on top Add 648 tbsp violet olives Add 37800 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: