Best 3 Algerian Tli Tli Bdjedj Pasta With Chicken Recipes

Algerian Tli Tli Bdjedj pasta with chicken is a flavorful and comforting dish that is sure to satisfy your taste buds. Originating from the vibrant culinary traditions of Algeria, this dish combines the rich flavors of chicken, pasta, and a tantalizing sauce made with tomatoes, onions, and garlic. With its vibrant colors, aromatic spices, and tender texture, Algerian Tli Tli Bdjedj pasta with chicken is a delightful meal that is perfect for any occasion.

Let's cook with our recipes!

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.

ALGERIAN CHICKEN AND OLIVE STEW

Algerian Chicken and Olive Stew image

This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.

Provided by threeovens

Categories Stew

Time 1h3m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 lbs boneless skinless chicken breasts, cubed
1 tablespoon butter
4 garlic cloves, minced
1 teaspoon saffron, crumbled
1 bunch cilantro, finely chopped
1 cup water
8 ounces kalamata olives, pitted
1 lemon, juiced
salt & freshly ground black pepper

Steps:

In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
Stir in olives and lemon juice; simmer 8 minutes.
Season with salt and pepper; serve over couscous or rice.

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.

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful spices, and tender chicken will make all the difference.
Don't be afraid to adjust the recipe to your liking. If you like more or less spice, add or reduce the amount of harissa paste. If you prefer a thicker sauce, add more tomato paste or cook it for a longer period of time.
Serve the pasta with your favorite toppings. Chopped parsley, grated Parmesan cheese, and a squeeze of lemon juice are all great options.

Conclusion:

Tli Tli Bdjedj is a delicious and easy-to-make Algerian pasta dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful sauce, and al dente pasta is sure to please everyone at the table. So next time you're looking for a new and exciting pasta recipe, give Tli Tli Bdjedj a try. You won't be disappointed!