Algerian Tli Tli B'djedj - Pasta With Chicken!

Recipe by Um Safia
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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