Tlitli (Algerian rice-shaped pasta with chicken)

Step 1: Heat 3 tbsp olive oil in a large pot over a medium heat and add 2 ¼ lb chicken pieces on the bone, 2 onions, 2 cloves garlic, 1 tsp sweet paprika, 1 cinnamon stick, 1 tsp black pepper and 1 ½ tsp salt. Stir for 5 minutes until the chicken is coated, then stir in 2 tbsp tomato paste for 2 minutes.

Step 2: Add 5 cups water, bring to the boil and simmer partly covered for 35 minutes, adding 8 ½ oz cooked chickpeas after 25 minutes, until the chicken is tender and reads 165°F at the thickest part.

Step 3: Meanwhile, boil 4 eggs for 10 minutes until the yolks are firm, cool in cold water and peel.

Step 4: Lift the chicken onto a plate and keep warm. Ladle out about 1 litre of the sauce, keeping some with the chickpeas to serve.

Step 5: In a wide pan, heat 2 tbsp olive oil over a medium heat and stir 14 oz tlitli or orzo for 3 to 4 minutes until lightly toasted and smelling nutty.

Step 6: Add 3 ladles of the hot sauce and stir. Simmer, stirring often and adding more sauce a ladle at a time as it is absorbed, for 12 to 15 minutes until the pasta is tender but still holds its shape.

Step 7: Stir ⅔ oz butter into the pasta and pile it on a warm platter. Arrange the chicken on top with the eggs, halved, and spoon over the remaining sauce and chickpeas.