Farrouj Meshwi with Ful Madammas

Served 4

Ingredients

Farrouj Meshwi

• 8 chicken thighs
• 8 drumsticks
• 6 garlic cloves
• 3 tablespoons olive oil
• 1 tablespoon salt
• 2 limes, juiced
• 2 teaspoons cumin
• 2 teaspoons curry powder

Ful Madammas

• 15 oz fresh (not canned) ful (fava) beans
• 4 eggs, hard boiled
• 1 onion, half chopped, other half sliced
• 4 cloves garlic, chopped
• water for soaking beans (preserve 3 tablespoons of it)
• salt and pepper
• 2 tablespoons cumin
• 1/2 tablespoon cinnamon
• 1 lemon, juiced
• (optional) if you have it/can find it, 1 tablespoon za 'atar
• parsley/cilantro for garnish
• 1 roma tomato chopped
• 1/2 red onion very finely chopped

Cooking

Meshwi

1. combine garlic, salt, lime, olive oil in a mortar and mash and combine into a thick paste-like consistency with a pestle.
2. take chicken legs and thighs and place in large sealing plastic bag or mixing bowl. take garlic paste and scrape it all into the bag/bowl with a rubber spatula. if using a bag, shake very well and rub and shake and combine in the bag very well and place in fridge to sit for at least 4 hours. if using bowl, do the same, but mix and rub with hands and combine well before placing in fridge.
3. after marination, either Barbecue chicken or grill on a cast iron pan on stove-top high heat until chicken starts to just barely char and juices run clear. if any leftover marinade, baste chicken with it from time to time. can also reserve some marinade for serving with chicken.

Ful

1. let beans soak over night.
2. drain beans of the water except the 3 tablespoons. in a pot, brig the beans to a boil for 5 minutes, then drain. in a large frying pan, add oil, onion, garlic and fry on medium heat until fragrant.
3. add in the beans and the water and fry for another 2- 3 minutes. add in the cumin, cinnamon, salt and pepper, and if you have it, the za 'atar. mix well and cook for another 3 minutes. mash up the mixture just a little bit and turn off heat.
4. remove from pan and pour out onto a large serving plate or a good sized bowl. place cut up hard boil eggs around the outside edge of the plate/bowl. top with olive oil, diced tomato, sliced onion, lemon juice, cilantro/parsley and I like to add some extra za 'atar.

I like to serve this with tabbouleh or fattoush and the extra garlic paste.

bon appetit