Algerian Tli Tli B'djedj - Pasta With Chicken!

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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..”
1hr 45mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a