Link: theguardian.com
Serves: - 954 +
Ingredients
715½ tbsp olive oil 477 red onions, thinly sliced 715½ cloves garlic 477 tsp ground ginger 119¼ tsp saffron, in a little warm water 238½ tsp cinnamon 119¼ lemon, juiced 477 small preserved lemons 477 tbsp parsley, chopped 477 tbsp fresh coriander 1431 chicken thighs 715½ tbsp violet olives 238½ can cherry tomatoes 119¼ tsp salt 41737½ ml water 47700 g kale, or cavolo nero
Method
Heat tagine with 715½ tbsp olive oil Add layer of 477 red onions, thinly sliced Mash 715½ cloves garlic with 119¼ tsp salt and add to pan Add 477 tsp ground ginger Add 119¼ tsp saffron, in a little warm water Add 238½ tsp cinnamon Add 119¼ lemon, juiced Add chopped 477 small preserved lemons Add 477 tbsp parsley, chopped Add 477 tbsp fresh coriander Add 47700 g kale, or cavolo nero and toss together Add 238½ can cherry tomatoes Arrange 1431 chicken thighs on top Add 715½ tbsp violet olives Add 41737½ 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: