About 1/2 pounds meaty chicken pieces (remove skin, if desired)

2 cups cold water

1 large onion, diced

2 to 3 garlic cloves, minced

1/2 teaspoon ground paprika

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2teaspoon salt

1/4to 1/2 teaspoon white or black pepper, preferably freshly ground

1 pound thin spaghetti, broken into 3 to 4 inch lengths

1 6-ounce can tomato paste

1/2 teaspoon dried oregano leaves

Put the chicken pieces into an ovenproof, 6-quart or similar soup pot or Dutch oven. Mix the water with the onion, garlic, paprika, cinnamon, allspice, salt, and pepper and pour the mixture over the chicken. Bring the liquid to a boil over high heat; then cover the top and lower the heat. Simmer the chicken for about 1 hour, or until it is quite tender.

Mean while, cook the spaghetti according to the package directions, but a few minutes less than indicated, so it is still quite firm. Drain the spaghetti well and rinse it briefly under cold water; then drain again. Toss the spaghetti with the oil so the strands do not stick together. Set aside.

Use tongs or a slotted spoon to remove the cooked chicken from the broth in the pot. Set the chicken aside momentarily. (If desired, it may be cooled slightly and boned.) Add the tomato paste and oregano to the broth and stir until they are completely mixed in. Bring the sauce to a simmer for 5 minutes, stirring; then remove it from the heat. Stir the partially cooked spaghetti into the sauce; then bury the chicken pieces in the spaghetti. Cover the pot loosely with aluminum foil and put it in a preheated 350 degree oven. Bake for about 45 minutes, or until the sauce is absorbed.

Makes about 6 servings.