Algerian Tli Tli B Djedj Pasta With Chicken Recipe

Ingredients for Algerian Tli Tli B Djedj Pasta With Chicken

• Whole Chicken
• Canned Chick Peas
• 4 tablespoons ghee
• Black Pepper
• 1 teaspoon ground cinnamon
• 1 (6-ounce) can tomato puree
• 1 large onion, finely chopped
• Garlic Clove
• Ras El Hanout Spice Mix
• Salt
• 6 large eggs
• Orzo Pasta
• Chicken Stock Cube
• Olive Oil

How to Make Algerian Tli Tli B Djedj Pasta With Chicken

1. Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
2. In a large pan, melt 4 tablespoons of ghee over medium heat. Add 1 large finely chopped onion and cook until softened, about 5 minutes.
3. Stir in 1 teaspoon ground cinnamon, 1 tablespoon ras el hanout, and 1/2 teaspoon black pepper. Cook for 1 minute more.
4. Add 1 cup of water and cook for 10 minutes, allowing the flavors to meld.
5. Stir in 1 (15-ounce) can chickpeas (drained and rinsed). Add enough water to cover the chicken and chickpeas.
6. Add 1 (6-ounce) can tomato puree and 1 chicken bouillon cube. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 1 hour and 15 minutes (or 40 minutes in a pressure cooker on med-high). If using a pan, add a little extra water if needed to prevent sticking.
7. While the sauce simmers, prepare the pasta and eggs. Cook 1 cup of your favorite small pasta (orzo, tiny stars, shells, etc.) according to package directions, but slightly undercook – about 3-4 minutes. Drain well. If steaming pasta, follow step 10 and 11.
8. Hard-boil 6 large eggs. Once cooled, peel and cut in half.
9. In a bowl, gently toss the undercooked pasta with 1/2 cup of water and 1 teaspoon of olive oil or sunflower oil.
10. Steam the pasta for 15 minutes, or until cooked through but still slightly firm. (Skip this step if boiling pasta).
11. Remove the pasta from the steamer and fluff with a fork, adding a splash of water if it seems dry.
12. In a large pan, gently combine the steamed pasta with the chicken sauce, adding a spoonful at a time, ensuring the pasta absorbs the sauce completely.
13. The pasta should be moist and coated in sauce, not dry.
14. Transfer the pasta to a large serving dish. Arrange the chicken pieces and egg halves on top, and drizzle with extra sauce.
15. Serve immediately with a fresh green salad and crusty bread.