Put the chicken in a large bowl with the oil, paprika, allspice, turmeric and a teaspoon of salt. Toss to coat, then leave to marinate for 10 minutes.
Put a large, heavy-based casserole for which you have a lid on a medium-high heat. Lay in the chicken skin side down and fry for 10 minutes (there is no need to add any oil to the pan), turning regularly, until golden brown all over. Turn the heat to low and add the whole garlic cloves, tomatoes, lemon juice and two tablespoons of water. Pop on the lid and leave to cook slowly for 45 minutes, until the chicken is just cooked through.
Fifteen minutes before the chicken is cooked, fill a large pot with water, salt generously and bring to a boil. Cook the pasta until al dente, then drain and return to its pot.
Once the chicken is done, transfer both it and the garlic cloves to a plate. Pour the remaining contents of the casserole over the pasta and toss to combine. Return the chicken to the casserole skin side down and lay the soft garlic in between. Pour all the pasta and cooking juices on top, cover the pot and leave to cook on a low heat for another 45 minutes.
Transfer the pasta to a shallow serving bowl, then stir in the parsley. Arrange the chicken on top skin side up (some of the skin may have stuck to the base of the pan, but don’t worry), then pour over the garlic and cooking juices, and serve.
