We dry the chicken portions very well.

Heat a large pot and add olive oil.

Sauté the pieces of chicken until browned all around for 5-6 minutes, in two batches, so the oil temperature doesn’t drop.

Remove them to a platter and keep warm.

In the same oil, add the onion and crushed garlic. Sauté for 4-5 minutes until the onion softens.

Add the tomato paste and sauté it at the bottom of the pot for 1 minute.

Then add 1 to 1½ liters of hot water, the grated tomatoes, and the spices.

Boil the chicken for 40 minutes until tender. Remove the bay leaf.

Preheat the oven to 230°C with both top and bottom heating elements on, and prepare to bake on the lower rack. Heat a baking dish.

Place the chicken with its juices in the baking dish.

Put it in the hot oven and let it heat well.

Once it starts boiling in the dish, carefully add the noodles and stir.

Turn off the oven and do not open the door to maintain the warm temperature.

Leave the dish inside the turned-off oven for 20 minutes to allow the noodles to absorb the chicken sauce. Sprinkle with grated hard Danish cheese.

Serve while still warm and juicy.