Cypriot Chicken Spaghetti
Κυπριακό Σπαγγέτι Κοτόπουλου
Everybody in the family has their favourite kind of pasta. In fact, when Yiayia is feeling generous, or perhaps when you’ve gone up a few spots on her Favourites List, she will cook your favourite type of pasta as well as her own. Yiayia’s favourite kind is Misko Number 6 Bucataini pasta. But, every kind of pasta pairs perfectly with this well-loved, family favourite spaghetti and chicken.
Ingredients
- 1 tablespoon olive oil
- 750g chicken breast(or chicken marylands)
- 1 brown onion, finely diced
- 2 cans crushed tomatoes
- 5-6 cloves
- 5 bay leaves
- 1 cinnamon stick, broken into large pieces(or a sprinkle of cinnamon powder)
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ red chili, deseeded
- 1 lemon, juiced
- 1 packet of Number 6 Misko Bucatini spaghetti pasta
- 200g halloumi, grated
Method
Tap, click or hover over a highlighted ingredient to see its quantity.
- Heat in a medium-sized pot on a high heat
- Add in your and sear until golden brown. The aim is to brown the chicken, not cook it entirely
- Remove the chicken from the saucepan and put aside
- In the same pot while the olive oil is still hot, saute until translucent
- Once the onions are translucent, add in the canned (or fresh tomatoes) and leave to simmer for 5 minutes
- Add , , , , , and . Cook for a further 2 minutes
- Add back in the chicken and add in enough water to cover 1 inch above the meat
- Cover the pot with a lid and reduce to medium heat
- After the sauce has been cooking for 45 minutes, bring a large pot of water to boil and cook as per the instructions on the packet. Don’t forget to add salt to the water
- Reduce sauce to simmer and cook until the spaghetti is done
- Strain the pasta and serve into bowls. Add a generous amount of sauce on top making sure each person gets a big bit of chicken. Top with lemon juice, and chili as you wish
From Yiayia's Fridge · page 29