A dish steeped in Sephardi tradition—deeply flavourful, easy to reheat, and perfect for Shabbat.

Though the Spanish word for noodles is fideos, the Ladino word is fidello. Ladino, or Judaeo-Spanish, is a Romance language derived from Old Spanish. It was spoken throughout Spain until the Edict of Expulsion in 1492, after which Sephardi Jews spread across the Ottoman Empire—through the Balkans, Turkey, West Asia, and North Africa—as well as France, Italy, the Netherlands, Morocco, and even England.

This comforting chicken and noodle dish is a classic example of how Sephardi food travelled and adapted. Originally from Spain, it eventually found a home in the Halabi community of Aleppo. What sets Sephardi pasta dishes apart from Italian ones is twofold:

1. The pasta is toasted before being cooked.
2. Instead of being boiled separately, the pasta is cooked in the sauce, absorbing its rich flavour until it becomes soft (never al dente).

For the Shabbat-conscious cook, this method is ideal: the dish holds up beautifully to being made ahead and gently reheated.

Ingredients:

• 2 ½ teaspoons kosher salt, divided, plus more
• 1 teaspoon plus 1 tablespoon sweet smoked paprika, divided
• 6 skin-on, bone-in chicken thighs
• 3 tablespoons extra-virgin olive oil, divided
• 500 grams (16 ounces) thin egg noodles
• 2 medium onions, peeled and grated on the large holes of a box grater (or chopped up in the food processor until very finely chopped).
• 6 garlic cloves, minced
• 60 grams (¼ cup) tomato paste
• 4 cups chicken or vegetable broth

Method:

1. Preheat the oven to 190°C (375°F).
2. Season the chicken: Pat the chicken dry. In a small bowl, combine 2 teaspoons of salt with 1 teaspoon of the paprika. Rub the mixture over the chicken thighs.
3. Brown the chicken: In a large ovenproof pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat until shimmering. Place chicken skin-side down and cook, undisturbed, until the skin is golden and some fat has rendered—about 10–12 minutes. Transfer chicken to a plate, skin-side up. Leave the schmaltzy fat in the pot.
4. Toast the noodles: Add the egg noodles to the pot and toss to coat in the fat. Season with ½ teaspoon salt. Cook over medium heat, stirring constantly, until golden brown—about 2–3 minutes. Turn off the heat. Use a slotted spoon to transfer the noodles to a bowl, leaving as much fat behind as possible.
5. Build the sauce: Return the pot to medium-low heat. Add 1 tablespoon of olive oil, then the onions, garlic, and tomato paste. Cook, stirring often, until deep red and jammy—about 13–15 minutes. Take your time here; this step builds richness. Lower the heat if the mixture starts to brown too quickly.
6. Add the spices and broth: Stir in the remaining 1 tablespoon of smoked paprika and cook for 30 seconds. Pour in the broth, raise the heat to medium-high, and bring to a simmer.
7. Combine and layer: Stir the toasted noodles back into the pot, along with any fat left in the bowl. Season to taste with salt. Spread the noodles into an even layer. Arrange the chicken on top, skin-side up, tucking the pieces slightly into the pasta while keeping the skin exposed. If needed, add just enough water to barely reach the top of the pasta (do not submerge it completely). Drizzle the remaining tablespoon of olive oil over the top.
8. Bake: Transfer the pot to the oven and bake uncovered for about 25 minutes, until the chicken is cooked through, the noodles have absorbed most of the liquid, and the top and edges have developed crisp, golden bits. You should see a bit of bubbling fat on the surface—that’s a good sign.

Make Ahead:

This dish can be made up to two days in advance. Cool completely, cover, and store in the fridge. Reheat gently in the oven at 160°C (320°F), covered with foil, until heated through.