- 1 whole chicken
- 1 ½ boxes #6 spaghetti
- salt and pepper
- 3 cups of water
- 2 small cans tomato paste
- 1 ½ tablespoons salt
- 1 teaspoon cinnamon
- 1 tablespoon allspice
- 2 white potatoes, cut in thin rounds
- vegetable oil
Place chicken in a roaster and rub with salt, pepper and paprika. Add 3 cups water and 6 tablespoons oil. Cover and roast at 350°F for 1 hour and 20 minutes.
Debone chicken and place it in the juices that were released when chicken was roasted. Add tomato paste, salt, allspice, cinnamon (and a little oil if necessary). Mix together well. Season white potatoes with oil, salt and paprika.
Line the bottom of a greased non-stick pot with white potatoes and place spaghetti mixture on top.
Cook covered, at 425°F for 2- 2 ½ hours, or until bottom is very crispy. Turn over on a round platter and serve.
The pot should be a non-stick pot, that resembles a small to medium bowl.