Syrian Chicken and Spaghetti



Syrian Chicken and Spaghetti


A recipe for Syrian Chicken and Spaghetti


Ava Morrow




3 ½ lb. chicken pieces
2 c. cold water
1 large onion, diced
3 garlic cloves, minced
½ tsp. paprika
1 tsp. ground cinnamon
¼ tsp. ground allspice
Salt and pepper to taste
1 lb. thin spaghetti, broken into 3-4 inch lengths
1 Tbsp. olive oil
1 (6 oz.) can tomato paste
½ tsp. dried oregano
¼ tsp. dried basil

Put chicken pieces into a 6 quart pot or Dutch oven. Mix the water with the onion, garlic, paprika, cinnamon, allspice, salt and pepper and pour mixture over chicken. Bring liquid to a boil over high heat, then cover pot and lower heat. Simmer the chicken for about 1 hour or until almost tender. Meanwhile, cook spaghetti according to package directions, but a few minutes less than indicated so it is still firm. Drain spaghetti and rinse briefly under cold water; drain again. Toss the spaghetti with oil so the strands do not stick together. Set aside. Remove chicken from pot and set aside. Add the tomato paste, oregano and basil to the broth and stir until completely mixed. Bring sauce to a simmer for 5 minutes. Remove from heat and stir in spaghetti and chicken. Cover pot with foil and place in 350° oven for 45 minutes or until sauce is absorbed. Makes 6 servings.