Spiced Persian-Style Chicken Pasta with Tomato and Cumin

In a bowl, mix the chopped garlic, ground cumin, turmeric, paprika, salt, and black pepper with enough olive oil to form a loose, spreadable paste.

Add the chicken pieces to the bowl and coat thoroughly with the spice mixture. Cover and refrigerate for at least 3 hours to allow the flavors to fully penetrate the meat.

Preheat the oven to 180°C (356°F). Arrange the marinated chicken in a single layer on a baking tray and bake for about 20 minutes, until fully cooked and lightly browned.

Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Heat a drizzle of olive oil in a large pan over medium heat. Sauté the chopped onion until soft and translucent.

Add the remaining garlic and cook briefly until fragrant, about 30 seconds.

Stir in the tomato paste and cook for 2–3 minutes, allowing it to darken slightly and develop a deeper flavor.

Add the cooked pasta to the pan and toss well until evenly coated with the tomato-onion mixture.

Transfer the pasta to serving plates, top with the baked spiced chicken, and finish with fresh cilantro or parsley before serving.