Rechta (Algerian Steamed Noodles with Chicken)

About This Recipe

Rechta is one of the most refined dishes in the Algerian repertoire — a celebratory plate of fine, fresh hand-cut wheat noodles steamed in the top of a couscoussier until tender, tossed with smen (aged fermented butter) and a dusting of cinnamon, and crowned with a delicate stew of chicken, chickpeas, turnips and onion in a pale gold broth perfumed with ginger, white pepper, cinnamon stick and a stem of fresh coriander. Unlike the bold red tomato-based stews of much Algerian everyday cooking, rechta belongs to the school of mtawem or 'white' dishes — savory, mellow, aromatic, refined for special occasions like Mawlid (the Prophet's birthday), weddings, and welcoming a new baby in Algiers and the Kabylie region. Traditionally the noodles were made by hand at home — flour, water, salt rolled paper-thin and cut into needle-thin strands, then steamed three times over the broth to absorb its perfume. Today most Algerian kitchens shortcut with thin angel hair or vermicelli, though the steaming technique remains: the pasta is brushed with oil, steamed for layers of texture rather than boiled, giving each strand a slight chew. The finished plate is a study in restraint — pale, fragrant, comforting, the kind of dish whose simplicity hides a long technique.

Ingredients

Serves 6

• 500 gthin fresh angel hair, vermicelli or hand-cut rechta noodles
• 3 tbspolive oil, plus extra for the noodles
• 30 gsmen (aged Algerian fermented butter) or regular unsalted butter
• 1.2 kgbone-in chicken thighs and drumsticks, skin on
• 2 largeonions, finely grated
• 1 tspground ginger
• 1 tspground white pepper
• 1 stickcinnamon
• 1small bunch fresh cilantro, tied with string
• 200 gdried chickpeas, soaked overnight (or 1 x 400 g can, drained)
• 4 smallwhite turnips, peeled and quartered
• 1.5 Lwater or light chicken stock
• 1 tspground cinnamon, for finishing
• salt, to taste

Instructions

1. 1

   Brown the chicken

   Heat the olive oil in a large heavy pot or the bottom of a couscoussier over medium heat. Brown the chicken pieces in batches until golden on both sides — about 8 minutes total. Lift out and set aside.

2. 2

   Soften the onion

   Add the grated onion to the pot with a pinch of salt. Cook over medium-low heat 10 minutes until softened and translucent (don't brown — this is a white stew). Stir in the ginger, white pepper and cinnamon stick and cook 1 more minute.

3. 3

   Build the broth

   Return the chicken to the pot. Add the chickpeas (if using dried, drained from their soak), the tied cilantro bunch and the water/stock. Bring to a gentle simmer, partially cover, and cook 45 minutes until the chickpeas are tender.

4. 4

   Add the turnips

   Add the turnips to the pot. Continue simmering 15 more minutes until tender. Taste and adjust salt — the broth should be aromatic and savory but quite mild. If using canned chickpeas, add them now with the turnips.

5. 5

   First steam of the noodles

   While the stew simmers, toss the noodles with 1 tablespoon olive oil and a splash of water until each strand is lightly coated. Pile loosely in the top steamer basket of a couscoussier (or a steamer lined with cheesecloth) set over the broth. Steam 8 minutes, covered.

6. 6

   Second steam

   Tip the noodles out into a wide bowl, drizzle with another tablespoon of oil and a splash of water, and gently rake apart with a fork. Return to the steamer and steam another 8 minutes. This double-steam gives the noodles their signature light, almost fluffy texture.

   If using dried vermicelli, you can also boil briefly to soften, then finish with one steam — texture is close.

7. 7

   Toss with smen

   Turn the steamed noodles into a large wide bowl. Add the smen (or butter) and the ground cinnamon and toss gently until the noodles are glossy and fragrant.

8. 8

   Plate and serve

   Mound the noodles on a large serving platter. Arrange the chicken, chickpeas and turnips on top. Ladle the broth into a separate bowl. Each diner serves themselves noodles, meat and vegetables and spoons broth over to taste. Sprinkle a final pinch of cinnamon over each plate.

Variations

• •

  Rechta with lamb — use bone-in lamb shoulder or leg cubes instead of chicken; simmer 90 minutes.

• •

  Vegetarian rechta — omit chicken, build the broth with vegetable stock, add extra chickpeas, white beans and zucchini.

• •

  Rechta with khoukha — finish with a spoon of orange-blossom water for a Constantine-region perfume.

• •

  Tunisian-style with harissa — non-traditional, but a spoon of harissa stirred into individual bowls turns it into a bolder dish.

Storage

Stew keeps 3 days refrigerated, freezes 2 months. Noodles are best fresh — store separately and re-steam briefly to refresh, or finish in the broth.

Frequently Asked Questions