Exquisite Egyptian Lunch: Gluten-Free Ful Medames & Spiced Chicken with Quinoa

Allergens

None

Ingredients

• 2 cups dried ful medames (Egyptian fava beans)
• 4 cups water
• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 4 cups cooked quinoa
• 1 pound boneless, skinless chicken breasts
• 1/2 cup fresh lemon juice
• 1/3 cup chopped parsley
• 1/3 cup diced tomatoes
• Salt and pepper, to taste

Instructions

1. Rinse and drain the ful medames in a fine mesh strainer.
2. In a large pot, combine the ful medames, water, and salt. Bring to a boil, then reduce heat and simmer for 40 45 minutes or until tender. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3 4 minutes.
4. Stir in cumin, coriander, paprika, and cayenne pepper (if using), sautéing for another minute to release the flavors.
5. Add the cooked ful medames to the skillet and stir well to coat with the spices.
6. In a separate pan, cook the chicken breasts in a bit of olive oil until fully cooked through and internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice into strips.
7. Combine the cooked quinoa with the spiced ful medames. Top with sliced chicken, lemon juice, parsley, and diced tomatoes. Season to taste with salt and pepper.

Chef’s Insight

To enhance the flavor of this dish even further, add a pinch of sumac or zaatar during cooking.

Notes

Feel free to adjust the spice level to your preference by adding more or less cayenne pepper.