Imbakbaka bil Djaj

Name: Imbakbaka bil Djaj
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Libyan
Ingredients: 400g short pasta; 4 chicken thighs, bone-in; 1 onion, diced; 3 tbsp tomato paste; 2 tomatoes, chopped; 2 tbsp olive oil; 1 tsp turmeric; 1 tsp paprika; 1/2 tsp cayenne; Salt and pepper; 3 cups water; 1 tsp bzaar spice

مبكبكة بالدجاج (im-bak-BAH-kah bil DJAHJ)

Chicken Pasta in Tomato Sauce

⏱ Prep Time 45 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 472 kcal

A lighter version of mbakbaka with tender chicken pieces simmered with short pasta in a tomato-turmeric sauce. A beloved everyday meal in Libyan households.

Nutrition & Info

Protein 30.0g

Carbs 52.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: fresh parsley

Accompaniments: salad

Ingredients

400g short pasta
4 chicken thighs, bone-in
1 onion, diced
3 tbsp tomato paste
2 tomatoes, chopped
2 tbsp olive oil
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne
Salt and pepper
3 cups water
1 tsp bzaar spice

Instructions

1
Brown chicken thighs in olive oil, then remove and set aside. Saute onion in the same pot.
2
Add tomato paste, chopped tomatoes, turmeric, paprika, cayenne, and bzaar. Stir for 2 minutes.
3
Return chicken to pot, add water, and simmer 25 minutes until chicken is cooked through.
4
Add dry pasta directly into the sauce, stir well, cover, and cook 12-15 minutes until pasta is tender.
5
The sauce should be mostly absorbed. Adjust seasoning with salt and pepper.
6
Serve hot, placing a chicken thigh atop each portion of saucy pasta.

💡

Did You Know?

Children across Libya grow up on imbakbaka bil djaj, making it one of the first dishes most Libyans learn to cook on their own.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

fresh parsley

Accompaniments

salad

The Story Behind Imbakbaka bil Djaj

This chicken variation of Libya's beloved mbakbaka represents the democratization of the dish for everyday cooking, since chicken is more affordable and quicker to prepare than lamb. It became the weekday staple of Libyan family cooking, a dish that working mothers could prepare quickly after a long day. The technique of cooking pasta directly in the sauce rather than separately remains the defining Libyan innovation that sets all mbakbaka variants apart from their Italian ancestors.

🕐 Traditionally enjoyed everyday lunch 📜 Origins: Modern Libyan

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