Algerian Tlitli

Tlitli a traditional Algerian dish, combines orzo pasta, chicken, carrots, zucchini, and chickpeas in a flavorful broth. The dish is assembled by layering cooked orzo pasta on a plate and topping it with chicken, vegetables, chickpeas, and boiled egg

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Algerian, Maghrebi

Servings people

Calories 700 kcal

Ingredients

6 Chicken Drumsticks
1.5 cup Orzo Pasta adjust if needed
1 medium-sized Carrot baton-cut
1 large Zucchini baton-cut
½ can of Chickpeas about 7.5 oz / 212g, drained and rinsed
4 cloves Garlic chopped
1 medium-sized Red Onion chopped
1.5 tablespoons Tomato Paste
3 tablespoons Olive Oil
4 Boiled Eggs 1 per serving
Approximately 4 cups Water for the broth Or until it is enough to cover the chicken
2 teaspoon Salt Add more if needed
1 teaspoon Black Pepper

Spices

2 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Turmeric
2 teaspoon Ras el Hanout
2 Bay leaves

Instructions

Heat three tablespoons of olive oil in a cooking pot.
Sauté chopped red onion and garlic until translucent.
Add chicken drumsticks and spices, stirring well. Pour enough water to cover the chicken and mix in tomato paste.
Add chickpeas, baton-cut zucchini, and carrots. Simmer for approximately 30 minutes until the chicken is thoroughly cooked.
At the 15-minute mark, add chopped parsley, salt, and black pepper. Continue simmering until reaching 30 minutes.
Remove chicken, vegetables, and chickpeas, setting aside the broth.
In a separate pan, heat olive oil for orzo/bird's tongue pasta. Lightly brown the pasta.
Combine the pasta with the broth and simmer until the liquid evaporates and the pasta softens.
Optionally, place cooked chicken in a baking dish and broil for less than 10 minutes for a golden finish.
To serve, layer the orzo/bird's tongue pasta on a large plate. Arrange baton-cut carrots and zucchini on the sides, placing chickpeas in the center. Position chicken and boiled egg on the sides for an appealing presentation atop the pasta.

Notes

You can use chicken broth instead of water to enhance the flavor.
Stir the tlitli gently while cooking to prevent sticking together.
Orzo pasta and Bird's Tongue pasta are both the same thing.
Add more water if the orzo pasta turns out too dry when cooking.

Nutrition

Serving: 4gCalories: 700kcalCarbohydrates: 28gProtein: 45gFat: 40gSaturated Fat: 5gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 4.5gVitamin A: 150IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Keyword bird's tongue pasta, Tlitli