Algerian Tli Tli B Djedj Pasta with Chicken
Transport your taste buds to North Africa with this hearty and aromatic Algerian Tli Tli B Djedj pasta with chicken recipe. Featuring tender chicken simmered in a rich, spice-infused broth of cinnamon, turmeric, and paprika, this dish is perfectly complemented by golden-toasted Tli Tli pasta (or orzo) and creamy chickpeas. The pasta is steamed to perfection, allowing it to absorb the savory flavors of the vibrant broth. Garnished with fresh parsley for a pop of color and served warm, this traditional recipe is a fragrant, comforting delight that’s ideal for family meals or special occasions. Perfect for fans of Algerian cuisine, it’s a one-pot wonder bursting with authentic flavors and enticing textures!
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Recipe Information
Ingredients
- 1 kg Chicken (whole or cut into pieces)
- 500 g Tli Tli pasta (or orzo pasta)
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Tomato paste
- 1 tsp Ground cinnamon
- 1 tsp Ground black pepper
- 1 tsp Ground turmeric
- 1 tsp Ground paprika
- 1 tsp Salt
- 200 g Chickpeas, pre-soaked or canned
- 1.5 liters Vegetable or chicken stock
- 4 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken pieces with a pinch of salt, black pepper, and a bit of turmeric, then sear them in the pot until golden on all sides. Remove the chicken and set aside.
In the same pot, add the remaining olive oil and sauté the finely chopped onion until softened and translucent. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the tomato paste, ground cinnamon, paprika, turmeric, black pepper, and salt to the onion mixture. Stir well to combine and cook for a further 1-2 minutes.
Return the chicken pieces to the pot and stir to coat them with the spice mixture.
Pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.
After 30 minutes, add the pre-soaked or canned chickpeas to the pot. Continue simmering for another 15 minutes until the chicken is tender and cooked through.
Meanwhile, toast the Tli Tli (or orzo pasta) in a dry skillet over medium heat until lightly golden and fragrant. Be sure to stir constantly to avoid burning.
Once toasted, transfer the pasta to a large steamer basket lined with a cheesecloth or clean cotton cloth. Steam the pasta over boiling water for 15-20 minutes.
When the chicken and chickpeas are ready, remove the chicken from the pot and set it aside. Skim any excess fat off the surface of the broth and taste for seasoning, adjusting if necessary.
Gradually add the steamed pasta to the pot of broth, stirring gently to ensure the pasta absorbs the flavors. Let it cook in the pot over low heat for 5-7 minutes until fully tender.
To serve, plate the pasta topped with the chicken pieces. Garnish with freshly chopped parsley if desired and serve hot.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.6 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
