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Nutrition Facts
Serving Size 1 (404g) Recipe makes 6 servings The following items or measurements are not included below: ras el hanout spice mix
Calories 918
Calories from Fat 393		(42%)
Amount Per Serving		%DV
	Total Fat 43.7g	67%
	Saturated Fat 13.8g	68%
	Monounsaturated Fat 17.2g
	Polyunsaturated Fat 8.7g
	Trans Fat 0.0g
Cholesterol 279mg		93%
Sodium 473mg		19%
Potassium 720mg		20%
Total Carbohydrate 73.5g		24%
	Dietary Fiber 4.7g	18%
	Sugars 3.3g
Protein 54.2g		108%
detailed view... how is this calculated?

Algerian Tli Tli B'djedj - Pasta With Chicken!

Recipe #354340 | 1¾ hours | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Um Safia
Feb 6, 2009

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..

SERVES 6 (change servings and units)

Ingredients

1 whole chicken (or 6-8 pieces bone-in chicken)
3/4-1 cup canned chick-peas
2 tablespoons ghee or butter or oil
1/4 teaspoon black pepper
1/2-3/4 teaspoon cinnamon
1 teaspoon tomato puree, concentrate
2 onions
1-2 garlic cloves, minced
1/2 teaspoon ras el hanout spice mix
salt
3-4 eggs
500 g orzo pasta (or homemade tli tli )
1 chicken stock cube
olive oil or sunflower oil

Directions

1
Cut chicken up into serving sizes (6-8 pieces)
2
Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes
3
Add chick peas & add enough water to cover. tomato puree & the stock cube.
4
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.
5
Whilst the sauce is cooking, prepare the pasta & eggs.
6
Hard boil the eggs, then peel & cut into halves.
7
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.
8
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.
9
Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce.
10
Serve immediately with a green salad & crusty bread.