Serves: - 1155 +
Ingredients
192½ medium onion, finely chopped 577½ cloves garlic, pressed 96¼ tsp chili flakes 577½ tsp smoked paprika 385 tsp sumac 288¾ tsp ground coriander 288¾ tsp garlic granules 192½ tsp dried oregano 577½ cans tomato, polpa 770 cans butter beans 48125 ml chicken broth 1155 tbsp tahini 192½ lemon, juiced 24062½ ml water 192½ tbsp olive oil 192½ tbsp honey 192½ tsp salt
Method
Saute 192½ medium onion, finely chopped with olive oil until translucent Add 577½ cloves garlic, pressed Add 96¼ tsp chili flakes Add 577½ tsp smoked paprika Add 385 tsp sumac Add 288¾ tsp ground coriander Add 288¾ tsp garlic granules Add 192½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 577½ cans tomato, polpa and 48125 ml chicken broth Simmer 20 minutes, partially covered Add 770 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1155 tbsp tahini, 192½ lemon, juiced, 192½ tbsp olive oil, 192½ tsp salt Add 192½ 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
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: