TlitliAlgerian Pasta with Chicken and Chickpeas

Name: Tlitli (Algerian Pasta with Chicken and Chickpeas)
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Algeria
Ingredients: 350 g Tlitli Pasta; 700 g Chicken Thigh; 200 g Chickpeas (rinsed); 180 g Onion (finely chopped); 10 g Garlic (crushed); 1 g Saffron Threads; 1 pcs Cinnamon Stick; 3 g Turmeric Powder; 3 g Ginger Powder; 10 g Salt; 2 g Black Pepper; 40 g Unsalted Butter; 25 ml Vegetable Oil; 900 ml Chicken Stock; 400 ml Water; 180 g Carrot (cut into small batons); 220 g Zucchini (cut into small batons); 60 g Almonds (coarsely chopped)

Tlitli is an Algerian dish of small pasta served with chicken, chickpeas, vegetables, and an aromatic broth. This version cooks the pasta directly in the broth.

Prep

25m

Cook

1h 10m

Serves

Estimated

Nutrition

Per serving

1183kcal

Calories

78g

Protein

47g

Fat

114g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pasta

350g
Tlitli Pasta

Broth

700g
Chicken Thigh
200g
Chickpeas (rinsed)
180g
Onion (finely chopped)
10g
Garlic (crushed)
1g
Saffron Threads
1pcs
Cinnamon Stick
3g
Turmeric Powder
3g
Ginger Powder
10g
Salt
2g
Black Pepper
40g
Unsalted Butter
25ml
Vegetable Oil
900ml
Chicken Stock
400ml
Water

Vegetables

180g
Carrot (cut into small batons)
220g
Zucchini (cut into small batons)

Pasta

60g
Almonds (coarsely chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil and unsalted butter in a pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
02
Add the chicken thigh and cook until lightly colored. Season with the turmeric powder, ginger powder, salt, and black pepper.
03
Pour in the chicken stock and water, then add the saffron threads, cinnamon stick, and chickpeas. Bring to a gentle boil, lower the heat, and simmer until the chicken thigh is tender and reaches 74°C (165°F).
04
Add the carrot and cook until almost tender. Add the zucchini and simmer just until it softens but still keeps its shape.
05
Stir the tlitli pasta into the broth and cook until it is tender and has absorbed some of the liquid.
06
Remove the cinnamon stick. Serve the pasta with the chicken, chickpeas, and vegetables, then finish with the almonds.

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