Cost Breakdown

Critical Success Points

• • Brown the chicken thighs to develop flavors.
• • Simmer the sauce for 30 minutes so the chickpeas and chicken absorb the spices.
• • Achieve the right consistency of the tamir before shaping.
• • Cook the tamir in the sauce so it absorbs the flavors.
• • Precise cooking of the B cocos so they remain tender.
• • Remove the cling film before slicing the tamir.

Safety Warnings

• • Hot oil can cause burns; handle with care.
• • Boiling water and the hot pot are dangerous; use pot holders.
• • Cling film becomes very hot during tamir cooking; wear gloves when handling it.