Link: theguardian.com
Serves: - 892 +
Ingredients
669 tbsp olive oil 446 red onions, thinly sliced 669 cloves garlic 446 tsp ground ginger 111½ tsp saffron, in a little warm water 223 tsp cinnamon 111½ lemon, juiced 446 small preserved lemons 446 tbsp parsley, chopped 446 tbsp fresh coriander 1338 chicken thighs 669 tbsp violet olives 223 can cherry tomatoes 111½ tsp salt 39025 ml water 44600 g kale, or cavolo nero
Method
Heat tagine with 669 tbsp olive oil Add layer of 446 red onions, thinly sliced Mash 669 cloves garlic with 111½ tsp salt and add to pan Add 446 tsp ground ginger Add 111½ tsp saffron, in a little warm water Add 223 tsp cinnamon Add 111½ lemon, juiced Add chopped 446 small preserved lemons Add 446 tbsp parsley, chopped Add 446 tbsp fresh coriander Add 44600 g kale, or cavolo nero and toss together Add 223 can cherry tomatoes Arrange 1338 chicken thighs on top Add 669 tbsp violet olives Add 39025 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: