Serves: - 1185 +
Ingredients
197½ medium onion, finely chopped 592½ cloves garlic, pressed 98¾ tsp chili flakes 592½ tsp smoked paprika 395 tsp sumac 296¼ tsp ground coriander 296¼ tsp garlic granules 197½ tsp dried oregano 592½ cans tomato, polpa 790 cans butter beans 49375 ml chicken broth 1185 tbsp tahini 197½ lemon, juiced 24687½ ml water 197½ tbsp olive oil 197½ tbsp honey 197½ tsp salt
Method
Saute 197½ medium onion, finely chopped with olive oil until translucent Add 592½ cloves garlic, pressed Add 98¾ tsp chili flakes Add 592½ tsp smoked paprika Add 395 tsp sumac Add 296¼ tsp ground coriander Add 296¼ tsp garlic granules Add 197½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 592½ cans tomato, polpa and 49375 ml chicken broth Simmer 20 minutes, partially covered Add 790 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1185 tbsp tahini, 197½ lemon, juiced, 197½ tbsp olive oil, 197½ tsp salt Add 197½ 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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