When I first tried Imbakbaka, a flavorful Libyan chicken recipe, I was hooked. I set out on a mission using Morton & Bassett Spices® to make my version of Imbakbaka and break down what was in the mysterious 7-spice, also known as Bazaar Spice, that the recipe requires. My friend’s father helped me by sharing their family recipe so I can share this amazing dish with all of you.
This post was sponsored by Morton & Bassett Spices®, my go-to brand for high-quality spices. The spices can be found at your nearest Albertsons. All thoughts and opinions are my own.
Why this Recipe Works
Imbakbaka is simple and delicious, even considering the complicated spice mix! A slow-cooked one-pot recipe is the best way to make simple cooking super tasty.
I have taken the spice blend usually used in this recipe and broken it down into components so you can make the dish even if you cannot find Bazaar spice.
The sweeter spices like nutmeg and caraway powder with spicy cumin and paprika in a tomato broth makes an unbeatable flavor explosion.
Simmering the chicken thighs in the spice broth infuses them with great flavor and gives them a tender, fall-off-the-bone texture.
Ingredients & Substitutions
Whole chicken – This recipe uses a whole chicken, cut into 8 parts. You can also choose your favorite chicken parts and only use them. Using a whole chicken can be a more economical choice.
Spices – it is important to use fresh, high-quality spices. Dried spices expire and are much less potent when they do. 7-Spice, also known as Bzaar Spice, is a spice mix made up of the following ingredients: allspice, black pepper, cinnamon, cloves, cumin, and ground coriander. You will also sometimes find nutmeg, cardamom, paprika, cayenne, and turmeric.
Jalapeños – I have made this dish with other spicy peppers, so choose your own adventure. I would recommend using peppers with a similar heat level to jalapeños.
Pasta – Traditionally, the right pasta to use are small pieces that you can get by breaking up spaghetti pasta with your hands into two-inch sections.I have tried many variations from bucatini to shells and have found ditalini to be my favorite.
How to Make this Recipe
The first step is to bring 5 cups of water to boil in a kettle or over the stove.
In the meantime, sauté one diced or thinly sliced onion in 3 tablespoons of canola oil over medium-high heat until translucent. They should make your kitchen smell amazing!
Add eight pieces of the chicken to your pot. Season with all the spices, including salt and pepper, and brown the chicken all over.
Next, add 5 minced garlic cloves, 3 ounces of tomato paste, 3 jalapeños sliced lengthwise, and 5 cups of boiling water or hot broth/stock. The chicken should be covered, so add more if necessary.
You’ll want to raise the heat to high, and bring the broth to a boil, Then immediately reduce the broth to simmer and cook the contents of the pot for 25-40 minutes until the chicken is cooked through.
Note: Do not boil the chicken, just simmer it. If you boil the chicken, it will be tough. Simmering it on low will yield a tender, fall-off-the-bone chicken.
In the meantime, cook your ditalini pasta until just under al dente. Strain in a colander until ready to use.
Note: You can cook the pasta in the dish, but you will need to add up to 8 cups of water/stock instead of 5. I cook the noodles separately as a personal preference. The noodles will soak up all the liquid overnight, and I prefer the leftovers when the noodles are added just before serving.
Bring the pot with the chicken back to a boil and add the pasta. Heat the pasta in the broth for 2-3 minutes just before serving to finish the cooking process.
Note: If using par-boiled noodles, you can add them just before serving. They will take an extra minute or two to cook in the broth than they would in water.
Use a big ladle to serve and enjoy a delicious bowl of Imbakbaka!
More Middle-Easterns Dishes
If you like this recipe, you’ll want to check out the other Middle-Eastern and Persian recipes on the blog. Here are some of my favorite soups and stews:
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Imbakbaka – Libyan Chicken Pasta Dish
Print Recipe SaveIngredients
- 4 lb. chicken cut into 8 pieces
- 1/2-1 lb. pasta cooked al dente and drained
- 3 tbsp canola oil or other flavorless oil
- 1 yellow onion diced or sliced into half moons
- 5 cloves garlic minced
- 3 oz. tomato paste
- 1 tsp cayenne pepper
- 2 tsp corriander powder
- ½ tsp paprika
- ½ tsp cumin
- 1 pinch ground cloves
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch ground cardamom
- ¼ tsp ground turmeric
- ½ tsp pepper
- 1-2 tsp salt
- 3 jalapeños sliced in half lengthwise
Instructions
- Bring 5 cups of water to boil in a kettle.
- Sautee the onion in 3 tablespoons of canola oil over medium-high heat until translucent.
- Add the chicken, season with all the spices including salt and pepper, and brown on all sides.
- Add 5 minced garlic cloves, 3 ounces of tomato paste, 3 jalapeños sliced lengthwise, and 5 cups of boiling water or hot broth/stock. The chicken should be covered, so add more if necessary.
- Raise the heat to high, bring to boil, reduce to simmer, and cook for 25-40 minutes until the chicken is cooked through.
- Bring back to a boil and the cooked and drained pasta. Cook for 3 minutes and serve.
Absolute favorite in our North African household!
881 calories for one serving or the whole thing
Hi Jo, it is calculated per serving.
I made this for my libyan student and he said it was as good as the one his mum makes in Libya. It is a really tasty recipe
I am so glad to hear it, Lorraine. Thank you for sharing!
I am interested in trying Libyan dishes. This recipe looks good!
Can’t wait to hear what you think!