Chicken
Spaghetti
Ingredients
For
chicken broth:
• 1 whole chicken (about 1.5-2
kg) or 4-6 chicken thighs/drumsticks
2 large onions, half
2 carrots, about chopped
2 celery stems, about chopped
2-3 bay leaves
salt and pepper to taste
water (enough to cover the chicken, about 2 litters)
For
pasta:
• 500 gram spaghetti or bucatini
(long tubular pasta)
• 2-3 tablespoons of olive oil or
butter
• salt for boiling water
For
service:
• 200 gram of grated Halloumi
cheese (or kefalotyri as an alternative)
• fresh black pepper
• Lemon wedges (optional)
Instructions
Prepare the chicken broth:
Place
chicken in a large saucepan and cover with water.
Add
onions, carrots, celery, bay leaves, salt and pepper.
Bring
over medium high heat.
Reduce
heat and simmer for about 1-1.5 hours, or until the chicken is tender and
easily removed.
Remove
chicken and drain the broth by rejecting vegetables.
Adjust
the broth aside.
Cook the pasta:
In a
large container, bring salted water to boiling.
Add
the pasta and cook to the al dente, according to the packaging instructions. Place
the pasta with olive oil or butter to prevent the adhesive.
Assemble the dish:
Once
the chicken is cool enough to handle, cut the meat into pieces of bite size,
rejecting the skin and bones.
Definition
the chicken broth and adjust the spice if necessary.
Serve
the pasta in cups with chicken.
Garnish and serve:
Sprinkle
generously with grated Halloumi cheese and freshly ground black pepper. Serve
immediately with a lemon wedge for additional tang if you want.
You
can add a touch of cinnamon to the broth for a traditional Cypriot twist.
To
enhance the taste, toast the pasta slightly in the olive oil before boiling. Residues
can be stored in the refrigerator and re -establish with extra broth to
maintain moisture.
Enjoy
this rich and comforting Cypriot classic!
Magarına
Bulli combines pasta and chicken
with a delicious broth
