African Food

How to Prepare Imbakbaka – Libyan Chicken Pasta Dishes

This recipe has been described as the tastiest, fastest, and easiest Libyan dish that exists and WOW, it’s straightforward and fantastic.


  • 4 chicken thighs
  • 1 / 2-1 lb. of Pasta I used shells
  • 2-3 tablespoons canola oil or other non-flavored oil
  • 1 medium onion, diced
  • 3-5 cloves chopped garlic
  • 3 ounces of tomato paste
  • 1 teaspoon cayenne pepper
  • 1 teaspoon caraway powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 pinch of ground cloves
  • 1 pinch of nutmeg
  • 1 pinch of cinnamon
  • 1 pinch of ground cardamom
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon pepper
  • 1 / 2-1 teaspoon salt
  • 3 jalapeños


  1. Boil 8 cups of water in a kettle.
  2. Saute the onion in canola oil over medium heat until translucent.
  3. Add chicken and brown on all sides.
  4. Lower the temperature.
  5. Add garlic, tomato paste, all spices, including salt and pepper, and cook for 2-3 minutes.
  6. Turn up the heat to medium-high, add 8 cups of hot water, heat, simmer and cook for about 20 minutes until the chicken is cooked.
  7. Come to cook again and add 2 whole and 1 sliced ​​jalapeño pepper and Pasta. Add more boiling water if necessary.
  8. The Pasta will take longer to cook than if cooking in water. As soon as it cooks, enjoy it!
Popularly known as “phoenix” is a Metallurgical engineer in-view, foodie, and a serial sports lover. He publishes on African Native Dishes on 54history alongside supporting Manchester United. Asides writing, he enjoys playing PES and trusts us, he is a beast at that. Connect with Phoenix on his socials

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