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4.93 from 14 votes

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 561kcal
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: 561kcal | Carbohydrates: 52g | Protein: 27g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 552mg | Potassium: 659mg | Fiber: 4g | Sugar: 6g | Vitamin A: 857IU | Vitamin C: 21mg | Calcium: 42mg | Iron: 3mg