Ingredients

• 1 whole chicken (or 6-8 pieces bone-in chicken)
• 3/4-1 cup canned chick-peas
• 2 tablespoons butter or 2 tablespoons oil
• 1/4 teaspoon black pepper
• 1/2-3/4 teaspoon cinnamon
• 1 teaspoon tomato puree, concentrate
• 2 onions
• 1 -2 garlic clove, minced
• 1/2 teaspoon ras el hanout spice mix
• salt
• 3 -4 eggs
• 500 g orzo pasta (or homemade tli tli )
• 1 chicken stock cube
• olive oil or sunflower oil

Instructions

1. Cut chicken up into serving sizes (6-8 pieces)

2. Brown in a large pan with the ghee, finely chopped onions, cinnamon, ras el hanout & pepper. Add 1 cup water & cook for 10 minutes

3. Add chick peas & add enough water to cover. tomato puree & the stock cube.

4. Cover & cook on medium heat for 1 hour & a half in a pan or 40 mins in the pressure cooker on med-high. If cooking in a pan, you may need to add a little extra water.

5. Whilst the sauce is cooking, prepare the pasta & eggs.

6. Hard boil the eggs, then peel & cut into halves.

7. In a bowl, mix the pasta with 1/2 cup water & a tiny bit of olive or sunflower oil. Place in a steamer & steam for 15 minutes. Remove from steamer & separate the pasta with a little water.

8. Put the pasta in a large pan & slowly spoon in a little sauce at a time until the pasta is fully cooked & the sauce has been absorbed nicely - the pasta should be moist with a little sauce coating it - not dry.

9. Place pasta in a large dish / platter & top with the chicken pieces, egg halves & a some more sauce.

10. Serve immediately with a green salad & crusty bread.