This hearty dish is a kid-friendly, easy recipe that’s great as a weeknight dinner, but nice enough to serve as an appetizer at a Shabbos or Yom Tov meal.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place chicken thighs into a 9×13-inch (20×30-centimeter) pan. (It’s fine if they overlap.) Set aside.
Combine barbecue sauce, ketchup, water, and honey in a small bowl. Pour over the chicken. Place onion slices on top of the sauce, then cover the pan tightly. Bake for about two hours, until chicken is soft. Set aside to cool slightly.
Remove sauce and onions from pan and place in a large bowl. Remove the chicken pieces from the pan. Remove bones and skin from each one, then pull the chicken into small pieces. Add to the bowl with the sauce and onions.
Just before serving, add cooked pasta to the bowl and toss to coat.
You can save time pulling the meat off the bones by using boneless dark meat chicken (baby chicken), but bone-in chicken adds extra flavor and richness to the final dish.
Instead of pulling the chicken off the bone and shredding, you can serve whole pieces of chicken.
Photography and styling by Miriam Pascal