Serves: - 1017 +
Ingredients
169½ medium onion, finely chopped 508½ cloves garlic, pressed 84¾ tsp chili flakes 508½ tsp smoked paprika 339 tsp sumac 254¼ tsp ground coriander 254¼ tsp garlic granules 169½ tsp dried oregano 508½ cans tomato, polpa 678 cans butter beans 42375 ml chicken broth 1017 tbsp tahini 169½ lemon, juiced 21187½ ml water 169½ tbsp olive oil 169½ tbsp honey 169½ tsp salt
Method
Saute 169½ medium onion, finely chopped with olive oil until translucent Add 508½ cloves garlic, pressed Add 84¾ tsp chili flakes Add 508½ tsp smoked paprika Add 339 tsp sumac Add 254¼ tsp ground coriander Add 254¼ tsp garlic granules Add 169½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 508½ cans tomato, polpa and 42375 ml chicken broth Simmer 20 minutes, partially covered Add 678 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1017 tbsp tahini, 169½ lemon, juiced, 169½ tbsp olive oil, 169½ tsp salt Add 169½ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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