Serves: - 1203 +
Ingredients
200½ medium onion, finely chopped 601½ cloves garlic, pressed 100¼ tsp chili flakes 601½ tsp smoked paprika 401 tsp sumac 300¾ tsp ground coriander 300¾ tsp garlic granules 200½ tsp dried oregano 601½ cans tomato, polpa 802 cans butter beans 50125 ml chicken broth 1203 tbsp tahini 200½ lemon, juiced 25062½ ml water 200½ tbsp olive oil 200½ tbsp honey 200½ tsp salt
Method
Saute 200½ medium onion, finely chopped with olive oil until translucent Add 601½ cloves garlic, pressed Add 100¼ tsp chili flakes Add 601½ tsp smoked paprika Add 401 tsp sumac Add 300¾ tsp ground coriander Add 300¾ tsp garlic granules Add 200½ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 601½ cans tomato, polpa and 50125 ml chicken broth Simmer 20 minutes, partially covered Add 802 cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 1203 tbsp tahini, 200½ lemon, juiced, 200½ tbsp olive oil, 200½ tsp salt Add 200½ 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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