Delicious comfort food that is slightly exotic to boot. Protein and side dish all in one. Great for Shabbat dinner and chagim. (from The World of Jewish Entertaining by Gil Marks)
5 lb chicken pieces (bone in, approximately)
1 large onion, chopped (about ¾ c)
3-4 cloves garlic
1 cup water
2 lb ziti, macaroni, or spaghetti (broken into 3 inch pieces)
2 Tbsp olive oil
2 cup tomato sauce or 6 oz tomato paste
2.5 tsp salt (approximately)
1 tsp ground cinnamon
½-1 tsp ground allspice
Preheat oven to 350 degrees.
Place the chicken, onion and garlic in a large roasting pan. Add the water, cover, and bake until the chicken is tender, about 1 1/4 hours (75 mins).
Meanwhile, cook the pasta in a large pot of lightly salted boiling water until al dente. Drain and rinse under cold water. Toss with 1 tbsp of the oil.
Remove the chicken from the pan. Stir in the tomato sauce, remaining 1 tbsp oil, salt, cinnamon, and allspice into the pan juices. Stir in the pasta. If desired, bone and shred the meat. Bury the chicken in the pasta.
Cover and bake at 350 degrees for about 30 minutes or 250 degrees for 2 to 4 hrs. Serve warm.