Link: theguardian.com
Serves: - 942 +
Ingredients
706½ tbsp olive oil 471 red onions, thinly sliced 706½ cloves garlic 471 tsp ground ginger 117¾ tsp saffron, in a little warm water 235½ tsp cinnamon 117¾ lemon, juiced 471 small preserved lemons 471 tbsp parsley, chopped 471 tbsp fresh coriander 1413 chicken thighs 706½ tbsp violet olives 235½ can cherry tomatoes 117¾ tsp salt 41212½ ml water 47100 g kale, or cavolo nero
Method
Heat tagine with 706½ tbsp olive oil Add layer of 471 red onions, thinly sliced Mash 706½ cloves garlic with 117¾ tsp salt and add to pan Add 471 tsp ground ginger Add 117¾ tsp saffron, in a little warm water Add 235½ tsp cinnamon Add 117¾ lemon, juiced Add chopped 471 small preserved lemons Add 471 tbsp parsley, chopped Add 471 tbsp fresh coriander Add 47100 g kale, or cavolo nero and toss together Add 235½ can cherry tomatoes Arrange 1413 chicken thighs on top Add 706½ tbsp violet olives Add 41212½ 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: