Tunisian Macaroni with Chicken by Rezguimontassar

Ingredients

• 500g (1 lb) macaroni pasta
• 4 chicken thighs, bone-in and skinless
• 3 tbsp olive oil
• 2 yellow onions, finely diced
• 3 tbsp tomato paste
• 4 cloves garlic, minced
• 1 tbsp tabil spice blend (or coriander and caraway mix)
• 1 tsp chili powder (adjust to taste)
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh coriander, chopped

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium heat and sauté the onions until translucent, about 5-7 minutes.
2. Add the chicken thighs to the pot and sear until browned on all sides, about 8-10 minutes.
3. Stir in the tomato paste, garlic, tabil spice, chili powder, salt, and pepper, cooking for 2 minutes until fragrant.
4. Pour in 1 liter of water to cover the chicken, bring to a boil, then reduce heat to low and simmer for 30 minutes until the sauce thickens and chicken is tender.
5. Cook the macaroni in a separate pot of boiling salted water according to package instructions until al dente, then drain.
6. Toss the cooked pasta with a ladle of the prepared sauce, then serve topped with the chicken and remaining sauce, garnished with fresh coriander over medium heat until heated through, about 5 min.