Link: theguardian.com
Serves: - 93 +
Ingredients
69¾ tbsp olive oil 46½ red onions, thinly sliced 69¾ cloves garlic 46½ tsp ground ginger 11⅝ tsp saffron, in a little warm water 23¼ tsp cinnamon 11⅝ lemon, juiced 46½ small preserved lemons 46½ tbsp parsley, chopped 46½ tbsp fresh coriander 139½ chicken thighs 69¾ tbsp violet olives 23¼ can cherry tomatoes 11⅝ tsp salt 4068¾ ml water 4650 g kale, or cavolo nero
Method
Heat tagine with 69¾ tbsp olive oil Add layer of 46½ red onions, thinly sliced Mash 69¾ cloves garlic with 11⅝ tsp salt and add to pan Add 46½ tsp ground ginger Add 11⅝ tsp saffron, in a little warm water Add 23¼ tsp cinnamon Add 11⅝ lemon, juiced Add chopped 46½ small preserved lemons Add 46½ tbsp parsley, chopped Add 46½ tbsp fresh coriander Add 4650 g kale, or cavolo nero and toss together Add 23¼ can cherry tomatoes Arrange 139½ chicken thighs on top Add 69¾ tbsp violet olives Add 4068¾ 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: