Rechta is an Algerian celebration dish of fine noodles served with chicken, chickpeas, and vegetables in a fragrant white sauce. It is especially associated with Algiers and festive family tables.
The noodles are formed from semolina, cut thin, and steamed so they stay light. A cinnamon-scented chicken broth with turnip and zucchini is spooned over just before serving.
Steam rather than boil the noodles when possible; the separate strands absorb sauce without turning heavy.
Serving Suggestions
Arrange the noodles on a wide platter, place chicken and vegetables on top, and pass extra broth at the table.
Recipe Notes
Fresh rechta noodles may replace homemade noodles. Store noodles and broth separately for up to three days.
Algerian Chicken Rechta
Fine semolina noodles with tender chicken, chickpeas, vegetables, and an aromatic Algerian white sauce.
Equipment
- Large mixing bowl
- Pasta roller or rolling pin
- Couscoussier or steamer basket
- Large Dutch oven
Ingredients
Rechta Noodles
- 2 1/2 cups fine semolina flour plus more for dusting
- 3/4 cup warm water approximately
- 1 tsp fine salt
- 1 tbsp olive oil
Chicken and White Sauce
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 2 lb bone-in chicken thighs and drumsticks
- 1 cup cooked chickpeas drained
- 2 medium turnips peeled and quartered
- 2 medium zucchini cut into thick pieces
- 5 cups chicken stock or water
- 1 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 1/2 tsp fine salt divided
- 2 tbsp unsalted butter for finishing noodles
Instructions
Make the Noodles:
- Mix semolina and salt. Add warm water gradually and knead for 8 to 10 minutes until firm and smooth. Cover and rest for 30 minutes.
- Roll the dough very thin with a pasta roller or rolling pin. Dust with semolina, cut into fine noodle strands, and let dry for 15 minutes.
Cook the Sauce:
- Heat olive oil in a Dutch oven. Soften the onion for 5 minutes, then add chicken, cinnamon, pepper, and 1 teaspoon salt.
- Add stock, bring to a gentle simmer, and cook covered for 30 minutes. Add chickpeas and turnips and simmer for 15 minutes, then add zucchini and cook 12 minutes more until tender.
Steam and Serve:
- Steam the noodles over simmering water or broth for 15 minutes. Transfer to a wide bowl, loosen with a splash of water and half the butter, then steam once more for 10 to 15 minutes.
- Toss the hot noodles with remaining butter and salt. Arrange on a platter with chicken and vegetables and moisten with several ladles of white sauce.
Notes
- Keep the sauce pale by avoiding tomato and heavy browning.
- If using purchased fresh rechta, follow its steaming time and begin with the sauce.
Nutrition
Calories: 575kcalCarbohydrates: 67gProtein: 36gFat: 19gSaturated Fat: 6gCholesterol: 105mgSodium: 780mgFiber: 7gSugar: 6g