Algerian
Rechta Algérienne
Algerian noodles with chicken and turnips
Fine Algerian noodles served with a pale cinnamon-scented chicken, chickpea and turnip sauce.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Algerian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Rechta Algérienne
Ingredients
Main
Method
- 1
Brown the chicken lightly with onion, olive oil, cinnamon and pepper.
- 2
Add water and chickpeas and simmer until the chicken is nearly tender.
- 3
Add turnips and courgettes and cook until tender while keeping the broth pale.
- 4
Steam the rechta noodles in stages, loosening them between steaming, until tender.
- 5
Serve the noodles topped with chicken, vegetables, chickpeas and enough broth to moisten.
Rechta is an Algerian dish of fine steamed noodles with a pale chicken, chickpea and vegetable sauce, especially associated with Algiers.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
You might also like
85 minAlgerian · Steam
Algerian Vegetable and Chickpea Couscous
Fluffy steamed couscous with chickpeas and vegetables in an aromatic Algerian broth.
120 minMoroccan · Oven
Moroccan Chicken Pastilla
A crisp layered Moroccan pie balancing saffron chicken, eggs, toasted almonds, cinnamon and sugar.
75 minMoroccan · Stovetop
Chicken Tagine with Preserved Lemon and Olives
Moroccan chicken braised with saffron, ginger, preserved lemon, green olives and fresh herbs.