This recipe was described to me as the most flavorful, quick and easy Libyan dish there is…and WOW, it really is simple and amazing.
Imbakbaka - Libyan Chicken Pasta Dish
This recipe was described to me as the most flavorful, quick and easy Libyan dish there is...and WOW, it really is simple and amazing.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Ingredients
- 4 chicken thighs
- 1/2-1 lb. pasta I used shells
- 2-3 tbsp canola oil or other flavorless oil
- 1 medium onion diced
- 3-5 cloves garlic minced
- 3 oz. tomato paste
- 1 tsp cayenne pepper
- 1 tsp caraway powder
- 2 tsp corriander powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- a pinch of ground cloves
- a pinch of nutmeg
- a pinch of cinnamon
- a small pinch of ground cardamom
- 1/4 tsp turmeric
- 1/2 tsp pepper
- 1/2-1 tsp salt
- 3 jalapeños
Instructions
- Bring 8 cups of water to boil in a kettle.
- Sautee the onion in the canola oil over medium-high heat until translucent.
- Add the chicken and brown on all sides.
- Lower the temperature. Add the garlic, tomato paste, all the spices including salt & pepper, and cook 2-3 minutes.
- Raise the heat to medium high, add the 8 cups of hot water, bring to boil, reduce to simmer, and cook for ~20 minutes until the chicken is cooked.
- Bring back to a boil and add 2 whole jalapeños and 1 sliced thinly, and the pasta. Add more boiling water if necessary.
- The pasta will take longer to cook than if cooking in water. As soon as it is cooked, enjoy!
Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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