Traditional Village Pasta with Boiled Chicken & Lemon

Afrodite's Kitchen


Preparation Time:

60 min

Cooking Time:

45 min


2 servings
Category:With Meat & Poultry

Made with

Village Pasta


  • 2 chicken thighs
  • 1/2 pack Mitsides Traditional Cyprus Macaroni (250g)
  • 1 lemon
  • grated “anari” cheese


My aunt laughed at me when I asked her how to make this recipe for the first time. The reason being is that it really is as simple as it sounds. You boil chicken. Then you add pasta and cook it in the broth with a little salt. Then you serve it and squeeze A LOT of fresh lemon over it and sprinkle it with a Cypriot cheese called “anari”. This is the pinnacle of comfort food in Cyprus.

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”.

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