Best Algerian Tli Tli Bdjedj Pasta With Chicken Recipes
ALGERIAN TLI TLI B'DJEDJ - PASTA WITH CHICKEN!
This is our family recipe for the very traditional Algerian dish tli tli. You can make tli tli with chicken or meat - the meat recipe is slightly different & I will post it later. You can use any tiny pasta for this but traditionally homemade tli til pasta OR orzo / bird's tongue that is used. My kids love it when I use the tiny stars or shells also. Traditionally we steam the pasta for this but you can cook it for 4 minutes or so in plenty of lighty salted water before adding the sauce - the pasta needs to absorb quite a bit of the sauce so keep it undercooked..
Provided by Um Safia
Categories One Dish Meal
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
CHTIT'HA DJEDJ (ALGERIAN CHICKEN IN SAUCE)
This Algerian dish offers oodles of taste and plenty of healthy carb's and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.
Provided by Sarah Boudjema
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, salt, tomato puree and Harissa and cook for another 2 minutes.
- Add stock, stir and bring to boil.
- Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
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