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Algerian rechta noodles with chicken, chickpeas, turnip, and zucchini.

Algerian Chicken Rechta

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Fine semolina noodles with tender chicken, chickpeas, vegetables, and an aromatic Algerian white sauce.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Noodle Resting Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Algerian
Calories: 575
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large mixing bowl
  • Pasta roller or rolling pin
  • Couscoussier or steamer basket
  • Large Dutch oven

Method
 

Make the Noodles:
  1. 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.
  2. 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:
  1. Heat olive oil in a Dutch oven. Soften the onion for 5 minutes, then add chicken, cinnamon, pepper, and 1 teaspoon salt.
  2. 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:
  1. 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.
  2. 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.

Nutrition

Calories: 575kcalCarbohydrates: 67gProtein: 36gFat: 19gSaturated Fat: 6gCholesterol: 105mgSodium: 780mgFiber: 7gSugar: 6g

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.