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Want to twist your dinner table with a Libyan dish? Imbakbaka will change your perception of ordinary pasta. This dish proves that Italian cuisine plays an important role in Libyan culinary culture.
Italian food culture was adapted in Libya between 1910 and 1947. The dish is a simple recipe that you only need one pot to cook. Sweet and spicy flavors harmonize splendidly in this spectacular dish.
Traditionally, people use chicken to add a savory flavor to the dish, but the veggies version like peas, chickpeas, and carrots will fit your ‘green’ diet.
If you want a unique pasta recipe, Imbakbaka will meet your desire.
Imbakbaka Recipe
The combination of sweeter spices like nutmeg and caraway powder with spicy cumin and paprika in a tomato broth makes an unbeatable flavor explosion.
Simmering the chicken thighs in the spice broth infuses them with great flavor and gives them a tender, fall-off-the-bone texture.
Here are the Ingredients & Substitutions:
- Pasta – traditionally, this recipe uses spaghetti, broken into 2-inch pieces.
- Whole chicken – This recipe uses a whole chicken, cut into 8 parts. You can also choose your favorite chicken parts and just use that. Using a whole chicken can be a more economical choice.
- Spices – it is important to use fresh, high-quality spices. Dried spices expire and are much less potent when they do.
- Jalapeños – I have made this dish with other spicy peppers, so choose your own adventure. I would recommend using peppers with a similar heat level to jalapeños.
FAQs
Is Imbakbaka Spicy?
Yes, it is quite spicy. If you’re not a fan of spice, this isn’t the dish for you unfortunately!
Can I use any Pasta for Imbakbaka?
Traditionally, the right pasta to use are small pieces that you can get by breaking up spaghetti pasta with your hands into two-inch sections.
Do I have to use a Whole Chicken in Imbakbaka?
You could use any cut of chicken like thighs, breasts, or legs, whichever you prefer. I like to use a whole chicken as it’s the most economic and sustainable way to have plenty of food plus great leftovers!
Be Sure to Try These Other Libyan Dishes!
Be sure to recreate this incredible delicacy. Enjoy your Libyan Imbakbaka!
Imbakbaka - Libyan Chicken Pasta Dish
Ingredients
- 3 tablespoons tomato paste
- 5 cups water
- salt to taste
- black pepper to taste
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 2 jalapeños optional
- 2 &1/2 cups pasta shells or macaroni
- 2 large tomatoes pureed
- 1 medium onion diced diced
- 1/2 cup mix of frozen peas carrots and chickpeas you can add beans as well
- 1 medium potato cut into small cubes
- 7 springs fresh basil finely chopped – leave some to garnish
- 2 minced garlic
- 2 tablespoons olive oil
Instructions
- In a medium size pot on medium heat, add olive oil and onions and sauté until they get translucent.
- Then add the tomato paste, and cook for another 1 -2 minutes.
- Then add the tomato puree and bring the mixture to a boil. Then add the frozen peas, carrots , minced garlic and chickpeas. Cook for about 3 minutes then add 2 cups of boiling water. Add the spices and jalapeños and stir and allow the mixture to come to a rolling boil and then cover the pot and cook for 5-7 minutes.
- After about 5 minutes, add additional 2 cups of boiling water and add the potatoes and cook for 5 minutes.
- Add another 1 cup of water and bring the mixture to a rolling boil and then add the pasta and stir. Cook the mixture until the pasta is cooked. If you find the mixture is thick , add an additional 1 cup of water. Make sure to taste the sauce and add additional seasoning to your liking.
- Add the fresh basil the last 2 minutes of cooking.
- Pasta is best served immediately! I love it really saucy. You can garnish the pasta with some fresh basil and harissa.
