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Tli Tli with chicken - Tli Tli B’djedj-Algerian recipe

Tli Tli with chicken - Tli Tli B’djedj-Algerian recipe

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The chicken is cleaned, washed and cut into quarters (I used 2 chicken breasts that I cut in half).

In a pressure cooker, heat the palm margarine, add the finely chopped onion and garlic, the chicken pieces and spices and let the chicken brown well on both sides for a few minutes.

Add enough water to cover the chicken, salt, tomato paste and Maggi cube.

Close the pressure cooker and from the moment it starts to boil, leave it for 30 minutes.

Sprinkle the pasta with a little olive oil and boil on steam (or in a steamer), approx. 15 minutes, then transfer to rice cooker; add 1 teaspoon of salt, a little olive oil and water: to a cup of pasta, add a cup and water.

Let the pasta boil.

Boil eggs, peel and cut in half.

Grease the chicken with ketchup and a little olive oil, salt it, pepper it and put it in the oven to brown well; for extra flavor, you can add 2-3 sprigs of rosemary.

In a deeper bowl, place the cooked pasta and gradually add the chicken soup to be well absorbed; place on top of pasta, browned chicken and eggs; decorate to taste.

They are served with mixed salad and pickles, and, less common for Europeans, with Arabic stick.

Good appetite!

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