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Authentic Algerian Rechta recipe
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Authentic Algerian Rechta (Chicken & Turnip Noodles)

Traditional Algerian thin noodles steamed to perfection and served with tender chicken, turnips, and chickpeas in a cinnamon-scented white broth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 أشخاص
Course: main course, main dish
Cuisine: algerian, North African
Calories: 480
Ingredients Method Notes

Ingredients
  

  • == For the Rechta Noodles ==
  • 500 g Fresh Rechta noodles
  • 1 tbsp vegetable oil
  • 1/2 cup warm salted water
  • 1 tbsp ghee or butter for fluffing
  • == For the Chicken & Turnip Stew ==
  • 4 Chicken pieces leg or thigh
  • 1 large Onion finely grated
  • 3 Turnips peeled and quartered
  • 1/2 cup Chickpeas soaked
  • 1 tbsp Ghee Smen
  • 1 tbsp Vegetable oil
  • 1 Cinnamon stick
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp White pepper
  • 1 tsp Salt
  • 4 cups Boiling water

Method
 

  1. Prepare Base: In a large pot, heat 1 tbsp ghee and 1 tbsp oil over medium heat. Sauté chicken and grated onion with salt, white pepper, ground cinnamon, and cinnamon stick for 10-12 minutes.
  1. Make Sauce: Pour 4 cups boiling water into the pot. Add chickpeas and turnip quarters. Cover and simmer over medium heat for 30 minutes.
  2. First Steam: Coat Rechta noodles with 1 tbsp vegetable oil. Place in steamer basket over the simmering pot and steam for 10 minutes.
  3. Moisten: Transfer noodles to a bowl, sprinkle with 1/2 cup warm salted water, fluff gently, and let sit for 5 minutes.
  4. Second Steam: Return noodles to the steamer for a final 10-minute steam.
  5. Assemble: Coat hot noodles with 1 tbsp butter, plate in a deep bowl, ladle hot white sauce over top, and arrange chicken, turnips, and chickpeas. Serve warm.

Notes

Nutrition Facts (Per Serving)
Calories: 480 kcal
Carbohydrates: 58 g
Protein: 34 g
Fat: 14 g
Saturated Fat: 5 g
Sodium: 420 mg
Fiber: 4 g
Sugar: 3 g

Recipe Notes

Noodle Alternative: If traditional Rechta noodles are unavailable, fine tagliatelle or thin angel hair egg noodles can be used as a substitute.
Gratings: Always grate the onion finely so the white sauce remains smooth without visible onion chunks.