Recipe: Syrian Chicken with Macaroni

SYRIAN CHICKEN WITH MACARONI

2 small broiler chickens (about 3 pounds each), cut into serving pieces
Salt and freshly ground black pepper to taste
Sweet paprika, to taste
2 to 3 cloves garlic, minced
1 pound macaroni
2 tablespoons olive oil
2/3 cup tomato sauce
1/2 cup chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice

Preheat oven to 375 degrees F.

Season chicken pieces with salt, pepper, paprika and garlic. Put pieces in a baking pan. Cover with a lid or aluminum foil and bake until very tender, about 1 1/2 hours.

Cook pasta in salted boiling water until al dente, and drain. Rinse with cold water to stop cooking. Toss with olive oil to prevent sticking.

Remove chicken from pan and let cool to touch. Remove all skin and carefully remove meat from bones. Add pasta to pan and toss in pan juices. Add tomato sauce, broth and spices and mix well. Add chicken to pasta.

Bake, uncovered, 45 minutes or until golden and crispy. Serve hot.

Note: You could use leftover roast turkey in this dish.

Servings: 4-6
Source: Saffron Shores, Jewish Cooking of the Southern Mediterranean by Joyce Goldstein