1. Heat the olive oil in a pot and brown the chicken legs for 3’ – 4’.
2. Add the onion and garlic to the pot and cook for 5’ – 6’.
3. Sprinkle with the spices and stir for a couple of minutes.
4. Add the paste, sugar and wine and cook for another 1’ – 2’.
5. Add the tomatoes, salt and pepper and cover with water. Bring to a boil and reduce heat. Cover the pot and cook for 1 – 1 ½ hours.
6. Boil the pasta according to package instructions, drain and add them to the pot. Shake the pot and let it stand for couple minutes.
7. Serve on a deep plate and top with grated cheese and chopped parsley.
8. Drizzle with raw olive oil.

Tip: The original Pastitsada recipe includes 1 tsbp of “spetseriko”, a secret mixture of 15 spices, made exclusively in Corfu, which enhances the taste of this famous dish.