Trida

 Trida

 (Algerian Traditional )

Servings: For 3 persons

Ingredients :

• 1 onions
• 3 tbsp oil
• Salt and black pepper
• A few pieces of chicken
• A handful of chickpeas soaked the day before
• 1/2 kilo of trida (special semolina dough cut into small squares)
• 2 tbsp oil
• 50 grams butter

Preparations:

1. In a casserole put the grated onion with the oil or butter.
2. Add the chicken pieces, salt and pepper and leave to come back over low heat, stirring occasionally for 5 to 8 minutes.
3. Wet with about 2 L of water, add the chickpeas and put the cover on.
4. Once the chickpeas and the chicken are cooked, remove from the heat and drain the pieces of chicken and the chickpeas and reserve them in a separate bowl.
5. Meanwhile in a container put trida pour over 2 tbsp of oil, mix with your hand to penetrate the oil well everywhere.
6. Steam for about 5 minutes.
7. Pour back into the container and stir with a wooden spoon.
8. In a thick-bottomed pot over low heat put trida pour over the boiling sauce the same level of trida.
9. Mix with a wooden spoon a few times, the pasta absorbs the sauce quickly add another ladle and watch if it absorbs as quickly add check that the pasta is cooked because it is very thin and it does not take enough time
10. Add the butter mix delicately add a pinch of black pepper.
11. Serve immediately, garnish with pieces of chicken, chopped hard-boiled egg and chickpeas.
12. Bon appétit!