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The Best Chicken Spaghetti In The World (from The Greek Pastisada)

The best chicken spaghetti in the world (from the greek pastisada)

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The Best Chicken Spaghetti In The World (from The Greek Pastisada) Recipe, How To Make The Best Chicken Spaghetti In The World (from The Greek Pastisada) Recipe

I created this spaghetti sauce and my brothers and sisters always beg me to make it. It was inspired by when I was a kid my uncle made this chicken spaghetti and it was so delicious that I remembered it had such a specific flavour of the tomato paste and the chicken. And my mother only ever made spaghetti with mince beef or lamb so for years I didn't taste it and just remembered it. Then when I lived alone at Uni I experimented a lot trying to recapture that flavour. I found a recipe from Karfu in Greece that seemed similar and combining the results of my experimentation and the recipe I found this that is perfect. If you love strong sweet flavours you will love this recipe.

About Recipe

How to make The best chicken spaghetti in the world (from the greek pastisada)

(42 ratings)
0 reviews so far
Prep time
10 mins
Cook time
60 mins
Total time
70 mins
The best chicken spaghetti in the world (from the greek pastisada)
Author : Vahchef
Main Ingredient : Chicken
Servings : 6 persons
Published date : November 10, 2016

Ingredients used in The best chicken spaghetti in the world (from the greek pastisada)
• Chicken wings - 2 pound.
• Brown onion - 2 pound.
• Garlic - 1 head.
• Capsicum - 3 numbers.
• Passata (or tomatoe paste watered down) - 500 ml.
• Cinnamon - 1 teaspoons.
• Sugar - 2 tablespoons.
• Turmeric powder - 1 teaspoons.
• Sweet paprika powder - 1 tablespoons.
• Kalamata olives (optional) - 1/4 pound.
• Olive oil (preferably kalamata) - 1/3 cup.
• Spaghetti (i like to use either the very fine long ones or green fettucini) - 2 pound.
The first thing you need to do is prepare the chicken. The classic Karfu recipe asks for a rooster which is hard to find so I use the wings which have alot of flavour like the rooster. To maximise flavour I cut the wings through the joints to provide direct access to the flavour in those joints. I like to cut the wing tip at the other side of the joint so that it has a similar size to the other pieces as it is so small. Then I throw the olive oil in a big cast iron pot. You can use any big pot. On high heat I heat the oil. When its hot I throw in the chicken. I toss it around with the pot then put it on medium and and let the chicken sit on the heat for 15-20 min, tossing it every now and then. Believe me chicken nowadays has a lot of hormones and stuff in it so it's best to cook it alone for a long time. When the chicken is visibly brown and well cooked then I add the onions chopped into small cubes. I also throw in the ginger roughly chopped and the capsicum also chopped into small cubes. They onion helps get all the bits of chicken flavour stuck on the pan off with the water it releases. I cook this for about 10 min till the onion is see through. Then I add all the spices as well as salt and pepper to taste. I toss everything around and cook for ~8min. If youve been cooking for long enough everything should get very sticky. This is the time to throw in the kalamata olives if you have them and if you like their strong flavour. Then I add the 500g Passata or if you cant find Passata which is just tomato puree you could just take 2-3 tomato paste packets and dissolve in some water and add that. (not too much water) I through the sugar on top and mix it in. This is when I cook the spaghetti in some salted water with a little oil. The sauce needs about 20min to cook still them you're done! I also can make this with fresh tomatoes but its a different process and a little tougher. You need to cook for a much longer time so that it doesn't taste watery.

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