A generous Tunisian classic: small squares of nwasser pasta steeped in a spicy red sauce, served with tender chicken, chickpeas, and potatoes. The dish is fragrant, comforting, and perfect for sharing.
Ingredients
- 400 g dried nwasser pasta
- 4 pieces free-range chicken legs
- 200 g jarred cooked chickpeas
- 400 g waxy potatoes
- 1 piece yellow onion
- 3 cloves garlic
- 1 piece mild green chili
- 2 tbsp tomato paste
- 1 tsp Tunisian harissa
- 4 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground caraway
- 1 leaf bay leaf
- to taste fine salt
- to taste ground black pepper
- 1.2 l water
- 0.25 bunches fresh flat-leaf parsley
Method
- Slice the onion, crush the garlic, peel the potatoes and cut them into large, even pieces; the chili remains whole to flavor without overpowering.
- In the bottom of a couscoussier or a large pot, heat the olive oil, then sauté the onion until it becomes soft and lightly golden.
- Add the chicken, garlic, tomato paste, harissa, spices, bay leaf, salt, and pepper; stir until the tomato darkens and the chicken is well coated.
- Pour in the water, bring to a simmer, then let simmer until the sauce begins to distinctly perfume the kitchen and the chicken is already tender on the surface.
- Mix the nwasser with a drizzle of sauce taken from the pot to moisten them, then place them in the top of the couscoussier; let them steam until they soften and separate easily.
- Pour the nwasser back into a large dish, fluff them with a fork, moisten them with a little hot sauce, then return them to the steamer until they become soft but are still well separated.
- Add the chickpeas, potatoes, and chili to the sauce; continue cooking until the potatoes are tender and the chicken easily pulls apart with a fork.
- Gradually pour sauce over the hot nwasser while mixing gently, until they are bright red, glossy, and fragrant without swimming in liquid.
- Plate the nwasser in a large shallow dish, arrange the chicken, potatoes, chickpeas, and chili on top, then finish with chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 670.4 kcal
- Protein
- 22.85 g
- Carbohydrate
- 95.25 g
- Fat
- 21.44 g
- Fibre
- 10 g
- Calcium
- 84.37 mg
- Iron
- 4.97 mg
- Magnesium
- 75.45 mg
