Tunisian
Makarouna bel Salsa
A Tunisian pasta dish coated in a deep red tomato-harissa sauce cooked slowly with chicken, chickpeas, garlic, and warm spices. The pasta is tossed back into the sauce so it absorbs the oil, heat, and savory depth.
Ingredients
- Short pasta such as penne or macaroni180g
- Chicken thighs or drumsticks, bone-in2 pieces
- Olive oil3 tbsp
- Tomato paste3 tbsp
- Tunisian harissa1 to 2 tsp
- Garlic, crushed3 cloves
- Tabil1 tsp
- Ground caraway1/2 tsp
- Sweet paprika1 tsp
- Ground turmeric1/4 tsp
- Black pepper1/4 tsp
- Saltto taste
- Soaked chickpeas1/3 cup
- Small potato, peeled and cut into wedges1
- Green chili or mild green pepper1
- Bay leaf1
- Water2 1/2 cups
Method
- Heat the olive oil in a deep pot over medium heat.
- Season the chicken lightly with salt and sear it in the oil until lightly golden on both sides.
- Add the tomato paste, harissa, crushed garlic, tabil, caraway, paprika, turmeric, black pepper, and bay leaf.
- Fry the paste and spices for 3 to 4 minutes, stirring often, until the oil turns red and the tomato paste darkens slightly.
- Add the soaked chickpeas and water, then bring the sauce to a boil.
- Reduce the heat, cover partly, and simmer for about 25 minutes.
- Add the potato wedges and green pepper, then continue simmering until the chicken is tender, the chickpeas are cooked, and the sauce is thick with oil rising on top.
- Taste the sauce and adjust the salt and harissa if needed.
- Boil the pasta in salted water until just al dente, then drain it well.
- Return the drained pasta to the pot and toss it with enough hot sauce to coat every piece.
- Cook the sauced pasta over low heat for 1 to 2 minutes so it absorbs the salsa.
- Serve the pasta hot with the chicken, potato wedges, chickpeas, and green pepper arranged on top.
Common questions
Can I substitute the chicken thighs or drumsticks with boneless chicken or another protein?
Yes. Boneless chicken thighs work best because they stay juicy; reduce simmering time by about 10–15 minutes. Bone-in pieces give more flavor, and lamb or beef can work too, but they need a longer simmer.
How do I know when the sauce has cooked long enough and the flavors are ready?
The sauce is ready when the tomato paste has darkened, the oil has turned reddish on top, and the chickpeas are tender. The chicken should pull easily from the bone, and the sauce should be thick, not watery.
What are the most common mistakes when making Makarouna bel Salsa?
The biggest mistakes are not frying the tomato paste and spices long enough, adding too much water, and overcooking the pasta. Also avoid boiling the pasta directly in the sauce unless you want it much softer and thicker.
How should I store leftovers, and can I freeze them?
Store the pasta and sauce separately if possible, in airtight containers in the fridge for up to 3 days. The sauce freezes well for up to 2 months; pasta is best frozen only if slightly undercooked, then reheated gently.
What is the best way to serve it so the pasta stays flavorful and the dish feels authentic?
Toss the pasta with just enough hot sauce to coat it well, then top with chicken, chickpeas, and extra sauce. Serve immediately while hot, ideally with green peppers, a simple salad, or harissa on the side.