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.
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