Serves: - 1113 +
Ingredients
185½ medium onion, finely chopped 556½ cloves garlic, pressed 92¾ tsp chili flakes 556½ tsp smoked paprika 371 tsp sumac 278¼ tsp ground coriander 278¼ tsp garlic granules 185½ tsp dried oregano 556½ cans tomato, polpa 742 cans butter beans 46375 ml chicken broth 1113 tbsp tahini 185½ lemon, juiced 23187½ ml water 185½ tbsp olive oil 185½ tbsp honey 185½ tsp salt
Method
Saute 185½ medium onion, finely chopped with olive oil until translucent Add 556½ cloves garlic, pressed Add 92¾ tsp chili flakes Add 556½ tsp smoked paprika Add 371 tsp sumac Add 278¼ tsp ground coriander Add 278¼ tsp garlic granules Add 185½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 556½ cans tomato, polpa and 46375 ml chicken broth Simmer 20 minutes, partially covered Add 742 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1113 tbsp tahini, 185½ lemon, juiced, 185½ tbsp olive oil, 185½ tsp salt Add 185½ 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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