Season chicken breasts and thighs with salt and fry in vegetable oil, for 5 minutes per side. Turn off the heat, and keep chicken in frying pan.

Mix the yogurt with the tomato puree, 1 cinnamon stick, 1/2 teaspoon cumin, pepper and salt, and pour them over the chicken. Cook over medium-low heat for 40 minutes.When chicken is done remove the cinnamon stick from the mixture.

Meanwhile, fry the onions and the beef in 2 tablespoons of oil. Season with salt, cumin and pepper. Set aside

Fry the potato slices in vegetable oil, until they are golden brown. Drain them on paper towels, and salt them.

Cook the spaghetti in boiling salted water according to the instructions on the box. Drain.

To serve, place spaghetti at the bottom of a serving dish. Put the chicken pieces on top and pour over them the meat sauce. Finally cover with the fried potato and egg slices.

Garnish with parsley.