Serves: - 1059 +
Ingredients
176½ medium onion, finely chopped 529½ cloves garlic, pressed 88¼ tsp chili flakes 529½ tsp smoked paprika 353 tsp sumac 264¾ tsp ground coriander 264¾ tsp garlic granules 176½ tsp dried oregano 529½ cans tomato, polpa 706 cans butter beans 44125 ml chicken broth 1059 tbsp tahini 176½ lemon, juiced 22062½ ml water 176½ tbsp olive oil 176½ tbsp honey 176½ tsp salt
Method
Saute 176½ medium onion, finely chopped with olive oil until translucent Add 529½ cloves garlic, pressed Add 88¼ tsp chili flakes Add 529½ tsp smoked paprika Add 353 tsp sumac Add 264¾ tsp ground coriander Add 264¾ tsp garlic granules Add 176½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 529½ cans tomato, polpa and 44125 ml chicken broth Simmer 20 minutes, partially covered Add 706 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1059 tbsp tahini, 176½ lemon, juiced, 176½ tbsp olive oil, 176½ tsp salt Add 176½ 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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