Best 2 Algerian Tli Tli Bdjedj Pasta With Chicken Recipes

Tli Tli Bdjadj, or Algerian Pasta with Chicken, is a traditional North African dish that combines the flavors of tender chicken, hearty pasta, and a rich tomato-based sauce. Originating from the vibrant culinary heritage of Algeria, this dish is a staple in many households and is often served during special occasions and gatherings.

The recipe features a unique pasta variety known as tli tli, which is characterized by its small, round shape and slightly chewy texture. This pasta is cooked in a flavorful broth infused with aromatic spices like cumin, coriander, and paprika, resulting in a delightful interplay of flavors and textures.

The chicken is typically marinated in a mixture of spices and herbs, ensuring that each bite is packed with flavor. It is then browned and added to the pasta and sauce, creating a cohesive and hearty dish.

In this article, we present two variations of the Tli Tli Bdjadj recipe: the classic version and a simplified version for those who prefer a quicker and easier cooking process. Both recipes provide step-by-step instructions, ensuring that home cooks of all levels can recreate this delectable Algerian dish in their own kitchens.

So gather your ingredients, put on your apron, and let's embark on a culinary journey to discover the authentic flavors of Tli Tli Bdjadj, a dish that embodies the warmth and hospitality of Algerian cuisine.

Here are our top 2 tried and tested recipes!

ALGERIAN TLI TLI B'DJEDJ - PASTA WITH CHICKEN!

Algerian Tli Tli B'djedj - Pasta With Chicken! image

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

Ingredients

1 whole chicken (or 6-8 pieces bone-in chicken)
3/4-1 cup canned chick-peas
2 tablespoons butter or 2 tablespoons oil
1/4 teaspoon black pepper
1/2-3/4 teaspoon cinnamon
1 teaspoon tomato puree, concentrate
2 onions
1 -2 garlic clove, 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

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)

Chtit'ha Djedj (Algerian Chicken in Sauce) image

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

Ingredients

8 chicken pieces (legs or Thighs)
1 small onion, Chopped
4 garlic cloves, crushed
1/2 teaspoon ras el hanout spice mix
1/4 teaspoon harissa
2 allspice berries (or if you can get Cubeb Berries, crushed)
2 teaspoons tomato paste
400 g chickpeas, drained
2 pints chicken stock

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.

Tips:

To make the perfect Tli Tli Bdjedd, use a high-quality durum wheat semolina. This will give the pasta its characteristic chewy texture.
Be sure to knead the dough until it is smooth and elastic. This will help the pasta to hold its shape when it is cooked.
If you don't have a pasta maker, you can roll out the dough by hand. Just be sure to roll it out very thinly, about 1/16 inch thick.
When cooking the pasta, be sure to use a large pot of boiling salted water. This will help the pasta to cook evenly.
Once the pasta is cooked, drain it and immediately toss it with a little olive oil. This will help to prevent the pasta from sticking together.
Tli Tli Bdjedd can be served with a variety of sauces and toppings. Some popular options include tomato sauce, pesto, and grilled vegetables.

Conclusion:

Tli Tli Bdjedd is a delicious and versatile pasta dish that is easy to make at home. With its unique chewy texture and nutty flavor, it is a great choice for a weeknight meal or a special occasion. So next time you're looking for a new pasta dish to try, give Tli Tli Bdjedd a try!