Link: theguardian.com
Serves: - 908 +
Ingredients
681 tbsp olive oil 454 red onions, thinly sliced 681 cloves garlic 454 tsp ground ginger 113½ tsp saffron, in a little warm water 227 tsp cinnamon 113½ lemon, juiced 454 small preserved lemons 454 tbsp parsley, chopped 454 tbsp fresh coriander 1362 chicken thighs 681 tbsp violet olives 227 can cherry tomatoes 113½ tsp salt 39725 ml water 45400 g kale, or cavolo nero
Method
Heat tagine with 681 tbsp olive oil Add layer of 454 red onions, thinly sliced Mash 681 cloves garlic with 113½ tsp salt and add to pan Add 454 tsp ground ginger Add 113½ tsp saffron, in a little warm water Add 227 tsp cinnamon Add 113½ lemon, juiced Add chopped 454 small preserved lemons Add 454 tbsp parsley, chopped Add 454 tbsp fresh coriander Add 45400 g kale, or cavolo nero and toss together Add 227 can cherry tomatoes Arrange 1362 chicken thighs on top Add 681 tbsp violet olives Add 39725 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: