Algerian Rechta with Chicken and Chickpeas
Rechta, those thin homemade Algerian noodles, is a must-have dish for special occasions in our culture. You'll love the light, silky texture of the pasta soaked in the fragrant chicken and spice broth. Algerian cuisine is distinguished by its generous use of turmeric, ras el hanout, and cinnamon, giving it a unique depth. Unlike Moroccan couscous, rechta is often served with a thinner broth and tender chickpeas. It's a true taste journey to Algeria, a family-sharing dish that warms the soul. Get ready for an explosion of traditional flavors!
Ingredients
- chicken (cut into pieces)1 kg
- rechta (thin Algerian noodles)500 g
- chickpeas (soaked overnight)200 g
- onions2 medium
- garlic3 cloves
- clarified butter (smen) or olive oil3 tbsp
- cinnamon stick1
- turmeric1 tsp
- ras el hanout1 tsp
- saltto taste
- black pepperto taste
- chicken bouillon (optional)1 cube
- water1.5 l
- butter for the noodles50 g
Instructions
- 1
In a large pot, heat the clarified butter or oil. Sauté the chopped onions and crushed garlic until golden.
- 2
Add the chicken pieces, cinnamon, turmeric, ras el hanout, salt, and pepper. Sauté for 5 minutes, stirring.
- 3
Pour in the water and chicken bouillon, then add the drained chickpeas. Bring to a boil, cover, and simmer for 45 minutes until the chicken is tender and the chickpeas are cooked.
- 4
Meanwhile, cook the rechta according to package instructions in a large pot of salted boiling water. Drain and toss with butter to prevent sticking.
- 5
Serve the rechta on a large platter, top with the chicken pieces and chickpeas, then generously ladle the cooking broth over everything.
- 6
Accompany with a drizzle of melted smen or olive oil and enjoy hot, ideally with homemade bread.
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