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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.
Course
Main, Main Course
Cuisine
Libyan
Prep Time
10
minutes
Cook Time
40
minutes
Total Time
50
minutes
Servings
4
Calories
561
kcal
Author
Candice
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
1
pinch
ground cloves
1
pinch
nutmeg
1
pinch
cinnamon
1
pinch
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!
Nutrition
Calories:
561
kcal
|
Carbohydrates:
52
g
|
Protein:
27
g
|
Fat:
27
g
|
Saturated Fat:
6
g
|
Cholesterol:
111
mg
|
Sodium:
552
mg
|
Potassium:
659
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
857
IU
|
Vitamin C:
21
mg
|
Calcium:
42
mg
|
Iron:
3
mg