Link: theguardian.com
Serves: - 882 +
Ingredients
661½ tbsp olive oil 441 red onions, thinly sliced 661½ cloves garlic 441 tsp ground ginger 110¼ tsp saffron, in a little warm water 220½ tsp cinnamon 110¼ lemon, juiced 441 small preserved lemons 441 tbsp parsley, chopped 441 tbsp fresh coriander 1323 chicken thighs 661½ tbsp violet olives 220½ can cherry tomatoes 110¼ tsp salt 38587½ ml water 44100 g kale, or cavolo nero
Method
Heat tagine with 661½ tbsp olive oil Add layer of 441 red onions, thinly sliced Mash 661½ cloves garlic with 110¼ tsp salt and add to pan Add 441 tsp ground ginger Add 110¼ tsp saffron, in a little warm water Add 220½ tsp cinnamon Add 110¼ lemon, juiced Add chopped 441 small preserved lemons Add 441 tbsp parsley, chopped Add 441 tbsp fresh coriander Add 44100 g kale, or cavolo nero and toss together Add 220½ can cherry tomatoes Arrange 1323 chicken thighs on top Add 661½ tbsp violet olives Add 38587½ 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: