Algerian Tli Tli B'djedj - Pasta With Chicken!
photo by Um Safia
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1 whole chicken (or 6-8 pieces bone-in chicken)
- 3⁄4 - 1 cup canned chick-peas
- 2 2 tablespoons butter or 2 tablespoons oil
- 1⁄4 teaspoon black pepper
- 1⁄2 - 3⁄4 teaspoon cinnamon
- 1 teaspoon tomato puree, concentrate
- 2 onions
- 1 -2 garlic clove, minced
- 1⁄2 teaspoon ras el hanout spice mix
- salt
- 3 -4 eggs
- 500 g orzo pasta (or homemade tli tli )
- 1 chicken stock cube
- olive oil or sunflower oil
directions
- 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
- 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.
- Whilst the sauce is cooking, prepare the pasta & eggs.
- Hard boil the eggs, then peel & cut into halves.
- 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.
- 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.
- Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce.
- Serve immediately with a green salad & crusty bread.
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RECIPE SUBMITTED BY
ABOVE: My eldest, Talha with his 'Zaar Star!
I'm 29 years old and have been cooking since I was old enough to wield a wooden spoon! My Mum is a fantastic cook and both my Grandmas were great cooks too.
I've also had the pleasure of working in two commercial kitchens - one which I ran and the other I was second chef of.
You can find me lurking in the NA*ME (North Africa / Middle East) Forum where I am a host:
http://www.recipezaar.com/bb/viewforum.zsp?f=59
and also in the Cooking for Kids Forum where I am co-host:
http://www.recipezaar.com/bb/viewforum.zsp?f=34
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I am fortunate enough to have 2 children of my own now and enjoy cooking with my eldest who is almost 8 years old. My daughter is almost 3 & has now started joining me in the kitchen & 'helping'. She likes to stand on a chair next to me, give instructions & stir.
We eat food from all over the world but my husband prefers it like 'mama used to make' or in his case ''like yemma makes it'' as he is Algerian! We are currently living in the UK after living in Algeria for a while. You will notice that I have posted quite a few Algerian classics.
If I had the time and the money, I would spend all day every day trying new recipes! My husband has a 'recipe score' which is this:
1: "Add it to your recipe book - I loved it and wanna eat this again soon!"
2: "Interesting....I will enjoy eating this again."
3: "I cleared my plate but don't expect me to eat this again...ever."
However, I rate 'Zaar recipes the by the 'Zaar standard, so don't worry. Oh and fyi, I have a problem being negative so will probably NEVER give a rating less that 4*!!!
Other than cooking, I love anything arty-crafty and enjoy painting when I get the chance, which is rarely these days. I used to sell a lot of my creations and do things to order but just don't have the time at the moment.
I have a passion for gardening almost as strong as that for cooking. I tend to have 90% of it in pots though as I can't bear to leave it behind when we move - therefore we don't have a lot of stuff that we'd like to have as it wouldn't like being confined to a pot! I take great pride in my garden and love the summer months (the few that we get in the UK) when we can eat outside... and being a typical man, my husband likes any excuse to get the BBQ going - enough said!
By the way; I'm on a mission to re-educate people about soaking cous cous for use in North African recipes.,,just so you all know....it is traditionally STEAMED & not soaked!
Most of the North African recipes I have have been taught to me by my mother in law, sisters in law etc. A few have come from very old cookbooks. It has taken me a long time to get the dishes into some kind of recipe form as basically we "eyeball" the majority of the ingredients. Bear with me whilst I try to get the rest of the recipes in order!...
On a personal note, I abhor the mistreatment of animals and have taken care of many abandoned or injured animals over the years. Similarily, I love to help children and that is why my husband and I are in the process of becoming foster carers.
I have a thing about being polite and having good manners - they don't cost anything after all. Something that bugs me is when you hold a door open for someone and they don't even acknowledge you or if you need to go through a door and they won't hold it for you but let it slap you in the face!
I think we should all smile more - myself included....
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