Unfortunately pasta dishes are known to not be the most photogenic. Oh well, at least it is delicious!

My family members sometimes “complain” that since I make such a large variety of foods, and am always experimenting in the kitchen, when there is one food I make that they really like, they have no idea when they’ll see it again since I don’t repeat dishes very frequently, if ever.
This dish, however, is the exception to the rule.
Djaj wa Rishta, Syrian chicken and spaghetti, has become a staple in our house, mainly because it’s a one pot meal that is pretty easy to make and delicious. Everyone in my family enjoys it, and I’ve been making it on and off for at least 6 years, since I discovered it on a forum all those years ago, posted by my friend Dana.
I make mine with gluten free spaghetti or linguine (corn pasta), but you can make it with wheat spaghetti or whatever other type of spaghetti you want if gluten isn’t an issue for you.

Variations: Though I haven’t tried it- if you’re on a paleo diet, I am sure this would taste great with spaghetti squash instead of the spaghetti, or spiralized carrots. And if you’re a vegan, I’m sure you could make this with tofu or seitan cutlets in place of the chicken.

Djaj wa Rishta- Syrian Chicken and Spaghetti- Gluten Free Option

Ingredients:
1 package gluten free spaghetti
Dark meat from one chicken- 2 thighs, 2 drumsticks, 2 wings
1 tablespoon  paprika
1 tablespoon olive oil
2 teaspoon garlic powder
2-4 teaspoons salt (or to taste)
2 large onions
1 cup water
1 cup tomato paste
1 tablespoon cinnamon
1 tablespoon cumin or allspice

Instructions:
1. Boil the pasta until it is partially soft- you want it harder than al dente. Then strain.

2. Chop the onions. Add the chicken parts, paprika, olive oil, garlic powder, water, and part of the salt. (I like to over-salt mine, because I generally add so little salt to this dish and end up adding more on my plate, so now I end up sticking in over a tablespoon salt total in the recipe and find it just perfect, but feel free to use less if you’re not a big fan of saltier things.)

3. Bake covered for an hour, or until the chicken is cooked.

4. Remove the chicken temporarily. Mix the tomato paste, cinnamon, allspice or cumin, and the rest of the salt with the drippings from the chicken, then mix in the cooked spaghetti. Place the chicken back in the pan, either buried under the spaghetti or on top- I like mine partially buried.

5. Bake for 30-45 more minutes.

6. Serve hot.

Enjoy!


What are staples in your house that you end up serving over and over again? Do you have a favorite one pot chicken and carb dish in your family? What is that recipe? 
Does this look like a recipe you’d try?

Linking up to Allergy Free Wednesday, Real Food Wednesday