Algerian Tli Tli B'djedj - Pasta with Chicken
Chicken, chick-peas and orzo pasta come together in this dish, fragrant with cinnamon and clove and steamed. It comes to the table with green salad and crusty bread.
1 hr 45 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 90 min · 105 min total
- medium
- 1
Cut chicken up into serving sizes (6-8 pieces) Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes.
- 2
Add chick peas & add enough water to cover. tomato puree & the stock cube. Cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high. If cooking in a pan, you may need to add a little extra water.
- 3
Whilst the sauce is cooking, prepare the pasta & eggs. Hard boil the eggs, then peel & cut into halves.
- 4
In a bowl, mix the pasta with 1/2 cup water & a tiny bit of olive or sunflower oil. Place in a steamer & steam for 15 minutes. Remove from steamer & separate the pasta with a little water.
- 5
Put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry.
- 6
Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce.
- 7
Serve immediately with a green salad & crusty bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
