Baked chicken with spaghetti


Classic traditional Sunday dish in many homes. It reminds me of Manuela, it reminds me of my grandmother, it reminds me of gatherings, beautiful moments full of laughter, joys, jokes, with our loved ones. Personally, it reminds me of the clay hull that my mom put in the wood oven on Sundays in Alepochori, with our uncles and cousins. How beautiful it was !! Dad turned on the oven and gathered the ingredients from the garden (tomatoes, onions, garlic, but also ingredients for the salad), mom prepared the food, and we children went to the big table cutlery glasses etc to be laid out nicely. Let the aunt teach us… '' the fork and the glass on the right !!! '' .. and the uncle… Let the children go !!! Why if it is upside down we will not eat ?? The house smelled of musk from the sauce, and there was a battle over who would take the hot bread to the table, ! Then Dad would take out the clay hull and put it on the table. Prayer always, and we rushed to the food! I did not do very well with meat, so I tried to take the smallest piece and load my plate of spaghetti. Before serving, I put grated cheese on the bottom of the plate, so that it binds with the sauce and the spaghetti… and of course again cheese on top! So a strange thing… no matter how many times I make this food, the smell always takes me to those years, to the same memories, and cooking to smile and think of those years but mom's taste is not the same… as to try, it was never the same. Maybe you want the materials from Dad's garden, maybe the clay hull, maybe the woods that gave a different smell to the food or even the childhood memory that magnified the events due to enthusiasm and innocence… however it was never the same…

Our dish today that has been presented, is an old last piece that is left to remind me of grandma φαγη's food….


  • 1 chicken cut into portions
  • 2 large onions, finely chopped
  • 3 garlic cloves cut into slices
  • 5 ripe tomatoes or 1 crushed tomato
  • 1 glass of red wine
  • 1k tomato paste
  • 1 chicken broth
  • 1 pack of spaghetti 6N. of durum wheat
  • Olive oil
  • Salt Pepper
  • 4-5 grains of allspice
  • 2 bay leaves
  • 1 κ γ καπν. paprika
  • thyme
  • a pinch of sugar
  • Grated cheese for serving


  1. Cut the chicken into pieces or portions. Dry it well with an absorbent paper, and season it with salt and pepper on both sides. 
  2. In a deep saucepan, put a little olive oil and sauté the chickens to shield them. 
  3. Then add the onion, garlic, pulp to the bottom of the pot, quench with wine, and add the tomatoes and spices. Add chicken broth or water and lower the heat and let it simmer around 45΄-50΄ until the chicken is soft. 
  4. Then open the oven to 180The to warm up. Carefully remove the chickens to a plate and keep warm. Add a little boiling water to the sauce and add the spaghetti. Mix them very well and let them simmer in the pot for 3-4 minutes.
  5. Then place the spaghetti with the sauce in the hull, and place the chickens on top to get color. Remove the bay leaves and put the hull in the oven until the spaghetti is done and our chicken has turned brown!

-spaghetti must be made of durum wheat to stand. I found in the super spaghetti with 5 cereals (durum wheat-corn-durum wheat). If you use simple spaghetti reduce the time of the oven to stand inside or use thick 5N spaghetti.

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