Link: theguardian.com
Serves: - 896 +
Ingredients
672 tbsp olive oil 448 red onions, thinly sliced 672 cloves garlic 448 tsp ground ginger 112 tsp saffron, in a little warm water 224 tsp cinnamon 112 lemon, juiced 448 small preserved lemons 448 tbsp parsley, chopped 448 tbsp fresh coriander 1344 chicken thighs 672 tbsp violet olives 224 can cherry tomatoes 112 tsp salt 39200 ml water 44800 g kale, or cavolo nero
Method
Heat tagine with 672 tbsp olive oil Add layer of 448 red onions, thinly sliced Mash 672 cloves garlic with 112 tsp salt and add to pan Add 448 tsp ground ginger Add 112 tsp saffron, in a little warm water Add 224 tsp cinnamon Add 112 lemon, juiced Add chopped 448 small preserved lemons Add 448 tbsp parsley, chopped Add 448 tbsp fresh coriander Add 44800 g kale, or cavolo nero and toss together Add 224 can cherry tomatoes Arrange 1344 chicken thighs on top Add 672 tbsp violet olives Add 39200 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: