Magarina bulli (fried chicken and pasta)

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Magarina bulli is a hearty and comforting Cypriot village pasta dish. Pronounced 'mah-gah-ree-nah buh-lee', it was traditionally prepared for guests when they came over for dinner in the village and is still a family favourite today.

The fried chicken is wonderfully crispy and pairs well with the bucatini pasta, which is drizzled all over with buttery oil and a generous sprinkling of grated halloumi mixed with dried mint. The combination of buttery, creamy and fresh flavours balance each other perfectly, while a generous squeeze of lemon juice over the fried chicken adds a zesty brightness that elevates the dish.

For alternative pasta-based dishes, you can try making:

• Etli fiyonk makarna (farfalle with beef mince)

• Fırın makarnası (Cypriot pasta bake)

• Kıymalı garavolli makarna (conchiglie with beef and tomato sauce)

• Yahnili makarna (chicken and tomato stew with pasta)

  
  

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Cooking tips

• Rubbing the washed chicken pieces with lemon before cooking helps remove any strong chicken smell and gives the meat a fresher flavour. We squeeze the lemon juice and rub it in all over.

  
  

• Leave the chicken to drain thoroughly in a colander after boiling, for at least 15 minutes. This step is important, as excess water can cause the oil to splatter when the chicken is fried.

  
  

• A rich stock is made from initially boiling the chicken before frying. This stock is used to boil the pasta, adding a rich depth of flavour. Skimming off any foam that forms with a tea strainer while boiling the chicken will help produce a clearer stock.

  
  

• Avoid adding too much extra water when cooking the pasta, as this can dilute the flavour of the stock.

  
  

• Break the bucatini pasta tubes roughly into 4 equal pieces before cooking so it is easier to serve and eat in the traditional way.

  
  

• Mix the grated halloumi and dried mint before serving so the flavours are evenly distributed across the pasta.

  
  

• You can roast the chicken instead of frying it for a healthier alternative, but frying is the traditional way of making the dish and achieves the crispy texture.

Ingredient notes

• Bucatini pasta is traditionally used for magarina bulli. Its hollow centre allows it to absorb some of the rich chicken stock as it cooks.

  
  

• Halloumi adds a creamy, savoury flavour that balances the richness of the chicken and buttery oil. If you can find it, grated dried nor/anari can be used instead of halloumi. Its milder flavour pairs particularly well with the buttery pasta. We don't add dried mint to nor cheese if used.

  
  

• Using bone-in chicken produces a richer stock than boneless chicken and gives the pasta more flavour.

  
  

• Salted butter is added to the frying oil to add richness and flavour to the chicken. It's also perfect when drizzled over the pasta before serving.

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Serves 4 to 5 | Preparation time: 10 minutes | Cooking time: 40 minutes | Additional time: 15 minutes to strain the chicken

For best results, see our cooking tips above.

Ingredients

500g bucatini pasta	​30g salted butter
Half a medium-sized chicken (800g), cut into 5-6 pieces	1 lemon, plus extra for serving
1 tsp salt, or as desired	Sunflower oil, for frying
Hot water
For serving
100g halloumi, finely grated	½ to 1 tsp dried mint

Hob heat settings

Method

1. Wash the chicken pieces and rub with a freshly cut lemon, squeezing the juice generously all over (this gives the chicken a nicer flavour).

   
   

2. Add the chicken, salt and enough hot water to a large saucepan to cover by 2cm, and place on a high heat. Boil while loosely covered for 20-25 minutes, or until the chicken has cooked through. For clearer stock, skim off any foam that forms with a tea strainer or spoon. You can top up with more hot water if needed.

   
   

3. Remove the chicken and place in a colander for at least 15 minutes to strain off the excess water (this will prevent it from splattering when you fry them later). Keep the stock you boiled the chicken in to use for the pasta later. 

   
   

4. Add enough sunflower oil to a deep frying pan so that it is 0.5cm deep along with the butter and place on a high heat (the frying pan should be large enough to fit all the chicken pieces side by side). To test whether your oil is hot enough for frying, dip the end of a wooden spoon into it - if small bubbles form, it is ready.

   
   

   How to test oil is hot enough for frying.

   
   

5. Once hot and the butter has melted, fry the chicken, turning over every 2-3 minutes until lightly browned and crispy on all sides (about 10-15 minutes in total). 

   
   

6. While the chicken is frying, break each bucatini pasta tube into 4 equal pieces (you can do this with several tubes bundled together for speed). Cook in the stock according to the pack instructions. You can add a little more salt and hot water as needed. 

   
   

7. Serve the pasta sprinkled with grated halloumi mixed with dried mint (if you have grated dried nor cheese, you can use that instead). Drizzle over a little of the buttery oil that was used to fry the chicken. Serve simply with some yoghurt on the side and a wedge of lemon to squeeze over the chicken. 

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Serving and storage

• Magarina bulli is best served immediately while the chicken is still crisp and the pasta is hot.

  
  

• Serve the pasta with a drizzle of the buttery oil used to fry the chicken, along with a sprinkling of grated halloumi mixed with dried mint. Alternatively, you can sprinkle over grated dried nor cheese.

  
  

• Serve with extra lemon wedges on the side so everyone can add as much lemon juice as they like to the fried chicken. A spoon of natural or strained yoghurt is also perfect on the side and provides a creamy contrast to the rich chicken and pasta.

  
  

• If you have pasta left over, you can store it covered in the fridge for up to 2 days. We usually pan fry it in some butter to make it crispy all over, before sprinkling over grated halloumi or nor cheese.

  
  

• Although best when fresh and crispy, leftover fried chicken can also be stored covered in the fridge for up to 2 days. It's best enjoyed cold with a fresh squeeze of lemon juice.