We are thrilled to present the delightful Algerian Tli Tli B’djedj – Pasta With Chicken Recipe to our YTF Community today! Though we haven’t had the chance to visit Algeria personally, our exploration of national dishes led us to this mouthwatering gem that piqued our curiosity. We wholeheartedly agree that it embodies the very essence of comfort food!
Tli Tli is a beloved and time-honored Algerian dish that can be prepared with either chicken or meat (we opted for chicken in our version). While traditionally crafted with homemade Tli Tli pasta or orzo, known as “bird’s tongue,” we decided to use store-bought orzo for the sake of simplicity, and the results were simply divine!
The process of making Tli Tli B’djedj is a culinary journey that brings together a symphony of flavors. The tenderly cooked chicken, marinated with an array of aromatic spices, is the perfect complement to the tiny pasta pearls. The orzo’s texture adds a delightful chewiness, making each mouthful a heavenly experience.
Though we may have yet to visit Algeria, preparing and savoring this authentic Algerian dish has allowed us to connect with the country’s rich culinary heritage. Tli Tli B’djedj embodies the warmth of Algerian hospitality and is often shared during family gatherings and celebrations, fostering a sense of togetherness.
We encourage our YTF Community to embark on this gastronomic adventure and try their hand at creating this delightful dish. Whether using traditional homemade Tli Tli or easily accessible orzo, the flavors and spirit of Algeria will undoubtedly shine through. So gather your ingredients, and let’s celebrate the love for good food and the cultural richness that Tli Tli B’djedj represents!
Algerian Tli Tli B’djedj – Pasta With Chicken Recipe
Ingredients
- 1 whole chicken
- 1 cup canned chickpeas
- 2 tbsp Ghee or butter or oil
- 2 onions
- 2 garlic clove, minced
- 1 tsp ras el hanout spice mix
- 4 eggs
- 500 g orzo pasta
- 1 chicken stock cube
- olive oil
- pepper
- salt
Instructions
- Brown the chicken in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes.
- Add chickpeas, tomato puree, the stock cube, and enough water to cover.
- Cover and cook on medium heat for 1 hour and a half.
- Mix the pasta with 1/2 cup water and a tiny bit of olive or sunflower oil in a bowl. Place in a steamer and steam for 15 minutes. Remove from the steamer and separate the pasta with a bit of water.
- Hard boil the eggs, then peel & cut them into halves.
- Put the pasta in a large pan and slowly spoon in a little sauce at a time until the pasta is fully cooked and 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 and top with the chicken pieces, egg halves and a some more sauce.
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