2 chicken thighs
Mitsides Traditional Cyprus Macaroni (enough for two people)
grated “anari” cheese (if you don’t have “anari” cheese it will be hard to replicate this! I would probably replace it with hard halloumi if I had to, but it is really the “anari” that gives this dish its taste … in my opinion!)
1. Boil about 4 to 6 cups of water on the stove (basically just over enough to cover the two chicken thighs) and add the two chicken thighs. Let the chicken thighs boil and cook until well done. I think I left mine for about 30 minutes, but you will need to cut open the chicken to check it has been properly cooked.
2. Once the chicken has cooked, remove it and place it in a bowl to let cool. Add the pasta to the chicken broth and salt to taste. Cook until the pasta is ready. Meanwhile, chop the cooked chicken into slices which you will serve with the pasta.
3. Serve the pasta with chicken slices (toss the chicken in with the hot pasta to ensure that the chicken is warm when it is eaten). Squeeze a quarter or half a lemon on each serving (depending on how lemon-y you want it) and add grated “anari” cheese to taste. I like A LOT of “anari”.