Chicken Tlitli

Name: Chicken Tlitli
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Cuisine: Algérie
Ingredients: 500 g dry tlitli pasta; 1200 g chicken pieces with skin and bone; 240 g cooked and drained chickpeas; 200 g peeled onion; 30 g unsalted butter; 20 g olive oil; 1 g ground cinnamon; 1 g ground black pepper; 6 g salt; 1400 ml water; 10 g fresh parsley

Tlitli is a preparation of small pasta whose shape resembles grains or small tongues. This chicken version uses a clear sauce flavored with cinnamon.

Ingredients

500 g dry tlitli pasta
1200 g chicken pieces with skin and bone
240 g cooked and drained chickpeas
200 g peeled onion
30 g unsalted butter
20 g olive oil
1 g ground cinnamon
1 g ground black pepper
6 g salt
1400 ml water
10 g fresh parsley

Preparation

Mince the onion and sauté it in the oil for 5 minutes. Add the chicken and turn the pieces to lightly brown them.

Add cinnamon, pepper, salt, and water. Cover and let simmer for 35 to 45 minutes; the chicken should reach 74 °C at its core, away from the bone. Add the cooked chickpeas for the last 10 minutes.

Cook the tlitli in a pot of water according to package directions, keeping them slightly firm. Drain them without drying them out.

Keep the chicken warm. Take some broth and finish cooking the pasta in it for 5 to 8 minutes, stirring, until partially absorbed. Gradually add more if they remain firm.

Add the butter, gently separate the pasta, then arrange the chicken and chickpeas on top of the pasta. Sprinkle with parsley and serve hot.