Sumptuous Egyptian Lunch Feast: Spiced Grilled Chicken with Tahini Sauce, Ful Medames, and Egyptian Salad

Allergens

This recipe contains gluten, dairy, and tree nuts (tahini). Please make necessary adjustments for individual dietary restrictions.

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups dry ful medames (Egyptian fava beans)
• 1 large cucumber, sliced
• 3 tomatoes, chopped
• 1 small red onion, thinly sliced
• 1 cup fresh parsley, chopped
• 1/2 cup tahini paste
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground paprika
• Salt and pepper, to taste

Instructions

1. Prepare the ful medames according to package instructions or using your favorite recipe.
2. In a large bowl, mix together the tahini paste, lemon juice, olive oil, cumin, paprika, salt, and pepper to create the tahini sauce. Set aside.
3. Season the chicken pieces with salt and pepper, then grill until cooked through and slightly charred on the outside.
4. In a large salad bowl, combine the cucumber, tomatoes, red onion, and parsley to make the Egyptian salad. Drizzle with some tahini sauce and mix well.
5. To plate, arrange the grilled chicken pieces on a platter, spoon the ful medames around the chicken, and top with the Egyptian salad. Drizzle more tahini sauce over the dish for added flavor and visual appeal.

Chef’s Insight

The combination of spicy grilled chicken, creamy tahini sauce, and nutrient-rich ful medames creates a well-rounded and satisfying meal.

Notes

Adjust spices according to personal preference for heat and flavor.