Link: theguardian.com
Serves: - 94 +
Ingredients
70½ tbsp olive oil 47 red onions, thinly sliced 70½ cloves garlic 47 tsp ground ginger 11¾ tsp saffron, in a little warm water 23½ tsp cinnamon 11¾ lemon, juiced 47 small preserved lemons 47 tbsp parsley, chopped 47 tbsp fresh coriander 141 chicken thighs 70½ tbsp violet olives 23½ can cherry tomatoes 11¾ tsp salt 4112½ ml water 4700 g kale, or cavolo nero
Method
Heat tagine with 70½ tbsp olive oil Add layer of 47 red onions, thinly sliced Mash 70½ cloves garlic with 11¾ tsp salt and add to pan Add 47 tsp ground ginger Add 11¾ tsp saffron, in a little warm water Add 23½ tsp cinnamon Add 11¾ lemon, juiced Add chopped 47 small preserved lemons Add 47 tbsp parsley, chopped Add 47 tbsp fresh coriander Add 4700 g kale, or cavolo nero and toss together Add 23½ can cherry tomatoes Arrange 141 chicken thighs on top Add 70½ tbsp violet olives Add 4112½ 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: