Serves: - 1089 +
Ingredients
181½ medium onion, finely chopped 544½ cloves garlic, pressed 90¾ tsp chili flakes 544½ tsp smoked paprika 363 tsp sumac 272¼ tsp ground coriander 272¼ tsp garlic granules 181½ tsp dried oregano 544½ cans tomato, polpa 726 cans butter beans 45375 ml chicken broth 1089 tbsp tahini 181½ lemon, juiced 22687½ ml water 181½ tbsp olive oil 181½ tbsp honey 181½ tsp salt
Method
Saute 181½ medium onion, finely chopped with olive oil until translucent Add 544½ cloves garlic, pressed Add 90¾ tsp chili flakes Add 544½ tsp smoked paprika Add 363 tsp sumac Add 272¼ tsp ground coriander Add 272¼ tsp garlic granules Add 181½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 544½ cans tomato, polpa and 45375 ml chicken broth Simmer 20 minutes, partially covered Add 726 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1089 tbsp tahini, 181½ lemon, juiced, 181½ tbsp olive oil, 181½ tsp salt Add 181½ 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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