Tunisian Noodles with Chicken and Chickpeas (Rechta)
Let yourself be transported by the sunny flavors of Tunisia with these generous noodles, where tender chicken and chickpeas simmer in a sauce perfumed with ras el hanout and cinnamon. It's a comforting dish that recalls large family gatherings. If you're wondering what the most popular traditional Tunisian dishes are, know that rechta (these fine noodles) is a must during celebrations, just like couscous or mloukhia. You'll see, it's easy to prepare, and the balance of spices will make your taste buds travel from the first bite.
Ingredients
- chicken (thighs or breasts)600 g
- dried chickpeas (soaked overnight) or canned200 g
- noodles (linguine or tagliatelle)400 g
- onions2
- garlic3 cloves
- tomato paste2 tablespoons
- ras el hanout2 teaspoons
- turmeric1 teaspoon
- ground cinnamon1/2 teaspoon
- olive oil3 tablespoons
- chicken broth (or water)1 liter
- salt and pepperto taste
- fresh cilantro1/2 bunch
Instructions
- 1
Heat the olive oil in a large pot. Brown the chicken pieces on all sides, then remove them.
- 2
In the same pot, sauté the chopped onions and minced garlic until translucent. Add the tomato paste, ras el hanout, turmeric, and cinnamon. Mix well.
- 3
Return the chicken, add the drained (or rinsed) chickpeas, and cover with the broth. Season with salt and pepper, then simmer covered for 30 minutes.
- 4
Meanwhile, cook the noodles al dente in a large pot of salted boiling water. Drain them.
- 5
Once the chicken is cooked and the sauce has slightly reduced, remove the chicken pieces, debone them, and return the meat to the sauce. Taste and adjust the seasoning.
- 6
Serve the noodles in deep plates, top with the chicken and chickpea sauce, and sprinkle with chopped fresh cilantro.
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