Makrouna bel Djej Tunisian chicken pasta
Elbow pasta finished in a spiced red chicken and chickpea sauce, cooked until the sauce clings.
Serves 4 · 60 min
Per portion (837 g)
| Calories | 792 kcal |
|---|---|
| Protein | 44.4 g |
| Carbohydrates | 94.8 g |
| Fat | 23.4 g |
| Saturated fat | 5.3 g |
| Sugars | 6.4 g |
| Fibre | 9.2 g |
| Sodium | 2751.6 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g chicken
- 500 g, elbows pasta
- 1, sliced onion
- 3 cloves, crushed garlic
- 1, grated tomato
- 2 mgharfa kbira tomato paste
- 1 cup, soaked chickpeas
- 1 mgharfa s8ira harissa (optional)
- 1 mgharfa s8ira paprika
- 1 mgharfa s8ira ground coriander
- 1/2 mgharfa s8ira turmeric
- 1/2 mgharfa s8ira, ground caraway
- 2 mgharfa kbira olive oil
- 1,5 L water
- 2 bay leaves
Method
- Fry the onion in the olive oil until soft, then add the garlic, chicken, spices and bay leaves and turn the pieces until coated.
- Add the grated tomato, tomato paste and harissa if you want heat, and let the paste fry against the pan for a few minutes.
- Pour in the chickpeas and water, cover and simmer for about 30 minutes, until the chicken is tender.
- Boil the pasta for a few minutes less than the packet says, drain it and let it finish in the sauce for 10 minutes so it drinks up the colour.