Persian Spiced Chicken Makaroni (ماکارونی با مرغ) — Tomato-Saffron Style Chicken Pasta

• 1⅛ lbboneless skinless chicken breast (cut into 2 cm cubes)
• 2 tbspolive oil (for marinating and sautéing)
• 2 tspground cumin
• 2 tspturmeric powder
• 1½ tsppaprika
• 1½ tspsalt (divided)
• 7.1 ozonion (finely diced)
• 12 ggarlic (minced (about 4 cloves))
• 3.2 oztomato paste (about 6 tbsp)
• 1 cupwater (to loosen the sauce)
• 12.5 ozspaghetti (broken in half for classic Iranian style)

Instructions

1. 1

   Marinate the chicken by mixing the cubes with 30 ml olive oil, cumin, turmeric, paprika, and 1 tsp (about 6 g) of the salt. Toss until every piece is evenly coated, then let it rest for 15 minutes at room temperature so the spices bloom and cling.

2. 2

   Heat a large skillet over medium-high heat and add the marinated chicken in a single layer. Sear for 5–6 minutes, stirring twice, until lightly browned but not fully cooked through, then transfer to a plate so it stays juicy.

3. 3

   Reduce the heat to medium and add the diced onion to the same skillet, scraping up the browned bits. Cook for 8–10 minutes until golden and soft, then stir in the minced garlic and cook for 60 seconds until fragrant.

4. 4

   Add the tomato paste and cook it for 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Pour in 240 ml water and whisk or stir until smooth, then simmer for 3 minutes to thicken into a glossy sauce.

5. 5

   Return the chicken (and any juices) to the skillet and stir to coat it in the sauce. Simmer for 6–8 minutes until the chicken is cooked through and the sauce is thick enough to cling to a spoon, then turn off the heat.

6. 6

   Bring 2000 ml water to a rolling boil in a large pot and add 10 g salt. Add the spaghetti and cook 1–2 minutes less than package directions so it stays firm, then drain well and toss with 15 ml olive oil to prevent clumping.

7. 7

   Combine the drained pasta with the chicken-tomato mixture until evenly colored and coated. Taste and adjust with the remaining 0.5 tsp salt (about 3 g) if needed, because makaroni should be boldly seasoned before steaming.

8. 8

   To finish in classic Iranian style, return the mixture to the pot and level the top, then poke 5–6 holes with the handle of a spoon to vent steam. Cover the lid with a clean towel, place it tightly on the pot, and steam on low heat for 25 minutes so the flavors meld and a light crust forms on the bottom.