A delightful fusion of Middle Eastern spices and classic pasta, this dish is both comforting and flavorful.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the chicken.
Mix the olive oil with cumin, allspice, and cayenne pepper in a small bowl.
Mix thoroughly to ensure the spices are evenly distributed.
Rub the seasoned oil all over the chicken, including under the skin if possible.
Seasoning under the skin enhances the flavor.
Place the chicken breast-side down in a roasting pan and roast for 1.5 hours, turning it breast-side up halfway through.
Turning the chicken ensures even browning.
Remove the chicken from the oven and let it rest for 10 minutes. Then, shred the meat into medium-sized pieces.
Resting the chicken allows the juices to redistribute.
Pour the roasting juices into a saucepan, adding chicken broth if needed to make 1 cup. Add raisins and pine nuts, and simmer gently.
Simmering melds the flavors together.
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain without rinsing.
Not rinsing the pasta helps the sauce adhere better.
Combine the pasta with the sauce in the saucepan, then add the shredded chicken and toss gently.
Tossing gently prevents the pasta from breaking.
Serve the pasta in a large bowl, garnished with fresh parsley.
Adding parsley enhances the dish's freshness and color.
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