Algerian Rechta (Chicken with Homemade Noodles)
Algerian handmade white noodles in a delicate chicken and chickpea broth — a refined Algerian celebration dish.
About This Recipe
Rechta is one of Algeria's most refined dishes — a delicate white wheat noodle, handmade and steamed rather than boiled, served with a light, golden chicken and chickpea broth. The noodles have a unique texture from being steamed: silky and slightly toothsome. This dish is served at celebrations across Algeria, particularly at the traditional women's gathering of the 'Aïchoura', and requires skill and patience to make well.
Ingredients
Serves 6
- 3 cupsfine semolina or flour
- 1 cupwater (for noodles)
- 1 tspsalt (for noodles)
- 1 wholechicken, cut into pieces
- 1 canchickpeas, drained
- 1 largeonion
- 1/4 tspsaffron
- 1 tspcinnamon
- 1 tspsalt
- 4 tbspbutter
- 1 cupbuttermilk or lben (fermented milk)
Instructions
- 1
Make the noodle dough
Mix semolina, salt, and water gradually to form a stiff dough. Knead 10 minutes. Rest 30 minutes covered.
- 2
Roll and cut noodles
Roll dough thin (2mm). Cut into long, thin strips (1–2mm wide) using a sharp knife or pasta cutter. Toss with flour to prevent sticking.
- 3
Steam the noodles
Steam noodles over simmering water for 15 minutes. Remove, drizzle with a little cold water, rub apart, and steam again for 10 minutes. Toss with butter.
- 4
Make the chicken broth
Simmer chicken with onion, saffron, cinnamon, salt, and enough water to cover for 45 minutes. Add chickpeas for the last 15 minutes.
- 5
Serve
Mound noodles in a large serving dish. Arrange chicken and chickpeas on top. Ladle hot broth over. Serve lben (buttermilk) separately to pour over individual portions.
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Pro Tips
- →
The double-steaming is essential for the right noodle texture.
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Lben (fermented milk) served alongside is traditional and adds a welcome tang.
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Homemade noodles are worth the effort — store-bought thin pasta is a quick substitute.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Use lamb instead of chicken
- •
Add turnips and carrots to the broth
- •
Drizzle smen (aged butter) over before serving
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Store noodles and broth separately. Noodles keep 2 days; broth 4 days.
History & Origin
Rechta is believed to be one of Algeria's oldest dishes, with origins in the Moorish-Andalusian cuisine that arrived with Muslims expelled from Spain in 1492. The steamed noodle technique is unique in North Africa.
Frequently Asked Questions
What is lben?
Lben is Maghrebi cultured buttermilk (fermented milk), tangier and thicker than regular buttermilk. Thinned yogurt or commercial buttermilk is a substitute.
Can I use store-bought pasta?
Yes — thin angel hair pasta or thin rice vermicelli works. Steam rather than boil for a closer texture to rechta.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 6 servings total
Time Summary
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