Serves: - 1071 +
Ingredients
178½ medium onion, finely chopped 535½ cloves garlic, pressed 89¼ tsp chili flakes 535½ tsp smoked paprika 357 tsp sumac 267¾ tsp ground coriander 267¾ tsp garlic granules 178½ tsp dried oregano 535½ cans tomato, polpa 714 cans butter beans 44625 ml chicken broth 1071 tbsp tahini 178½ lemon, juiced 22312½ ml water 178½ tbsp olive oil 178½ tbsp honey 178½ tsp salt
Method
Saute 178½ medium onion, finely chopped with olive oil until translucent Add 535½ cloves garlic, pressed Add 89¼ tsp chili flakes Add 535½ tsp smoked paprika Add 357 tsp sumac Add 267¾ tsp ground coriander Add 267¾ tsp garlic granules Add 178½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 535½ cans tomato, polpa and 44625 ml chicken broth Simmer 20 minutes, partially covered Add 714 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1071 tbsp tahini, 178½ lemon, juiced, 178½ tbsp olive oil, 178½ tsp salt Add 178½ 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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