Link: theguardian.com
Serves: - 99 +
Ingredients
74¼ tbsp olive oil 49½ red onions, thinly sliced 74¼ cloves garlic 49½ tsp ground ginger 12⅜ tsp saffron, in a little warm water 24¾ tsp cinnamon 12⅜ lemon, juiced 49½ small preserved lemons 49½ tbsp parsley, chopped 49½ tbsp fresh coriander 148½ chicken thighs 74¼ tbsp violet olives 24¾ can cherry tomatoes 12⅜ tsp salt 4331¼ ml water 4950 g kale, or cavolo nero
Method
Heat tagine with 74¼ tbsp olive oil Add layer of 49½ red onions, thinly sliced Mash 74¼ cloves garlic with 12⅜ tsp salt and add to pan Add 49½ tsp ground ginger Add 12⅜ tsp saffron, in a little warm water Add 24¾ tsp cinnamon Add 12⅜ lemon, juiced Add chopped 49½ small preserved lemons Add 49½ tbsp parsley, chopped Add 49½ tbsp fresh coriander Add 4950 g kale, or cavolo nero and toss together Add 24¾ can cherry tomatoes Arrange 148½ chicken thighs on top Add 74¼ tbsp violet olives Add 4331¼ 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: