Rechta (Algerian Noodles with Chicken)
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The Tale of Rechta (Algerian Noodles with Chicken)
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Rechta's name comes from the Persian rista, meaning 'thread,' hinting at a noodle tradition that reached Algeria through Persian and Andalusian influences; the medieval historian Ibn Khaldun referenced it as early as 1401. The delicate steamed semolina noodles, topped with a mild chicken sauce, are especially associated with Algiers.
Ingredients
Scale:· 6 servings
- 1 lb fresh rechta noodles (or fine vermicelli)
- 1 whole chicken, cut into pieces
- 2 onions, chopped
- 3 turnips, quartered
- 2 zucchini, halved
- 1 cup chickpeas, cooked
- 1 cinnamon stick
- 1/2 tsp saffron threads
- 5 cups water or chicken stock
- 3 tbsp butter, melted
Instructions
- 1Brown the chicken with onions in a large pot.
- 2Add cinnamon stick, saffron, and water; bring to a simmer.
- 3Cover and cook 20 minutes, then add turnips and chickpeas and cook 15 minutes.
- 4Add zucchini and simmer 10 more minutes until all vegetables and chicken are tender.
- 5Steam the noodles until tender, then toss with melted butter.
- 6Mound the noodles on a platter, top with chicken and vegetables, and moisten with broth.
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