This is one of my favourite Greek dishes and this recipe works every time. So if you and your friends like Greek cuisine, I promise this is going to wow you all.  We used to make this back home on a Sunday lunch with the whole family around the table. Start with a leafy green salad and avoid having bread as pasta will give you all the carbs you need for this meal. Greeks like to finish their meals with a portion of fresh fruit rather than dessert so think about it if you are trying to cut down on the calories. 

Serves 4


A delicious heart-warming Greek pasta dish.

30Total Time

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4 chicken legs, skin off

Salt and pepper

2 tablespoons extra virgin olive oil

1 onion, finely chopped

16 shallots, whole, peeled

1 teaspoon caster sugar

1 teaspoon ground cloves

2 teaspoons ground allspice

1 cup of white wine

1 tablespoon tomato paste

1 tin of chopped tomatoes or 400g of fresh peeled tomatoes, blended

500 gr wholemeal spaghetti

120 gr Pecorino cheese, grated to serve


    For the pastaBoil the pasta as per instructions.
    For the chicken sauceSeason the chicken with salt and pepper and brown it in a casserole with the olive oil. When ready remove from pan in a plate and let it rest aside.
  1. In the meantime, peel and chop the onion and peel the shallots. Add the onion, shallots and the sugar in the casserole and cook until lovely and golden.
  2. Add the cloves and allspice and stir well for one minute.
  3. Add the white wine and scrape the bottom of your casserole well to release all the flavours.
  4. Add the tomatoe paste and chopped tomatoes and shimmer for 2 more minutes.
  5. Return your chicken in the sauce and make sure it is covered in sauce. You can add half a cup of water if necessary. Let it simmer for 10-15min.
  6. Take 6-7 tablespoons from your lovely sauce and add it to the pasta. Mix your pasta well to allow the sauce to cover them.
  7. Serve on your plates adding extra sauce, shallots, chicken and finish with pecorino cheese.

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