Algerian
Rechta
Rechta is a cherished Algerian dish of fine steamed noodles served with a pale, fragrant chicken broth, chickpeas, and tender vegetables. The noodles are steamed and moistened in stages so they stay light, silky, and full of the sauce’s aroma.
Watch it madeCuisine Melissa Kahina · 9:35
Ingredients
- Dried rechta noodles250g
- Chicken pieces, bone-in300g
- Cooked chickpeas3/4 cup
- Yellow onion, finely grated or minced1 medium
- Turnips, peeled and quartered2 small
- Zucchini, cut into thick pieces1 small
- Vegetable oil1 tablespoon
- Smen or butter1 tablespoon, plus 1 teaspoon for finishing
- Ground black pepper1 teaspoon
- Ground cinnamon1/4 teaspoon
- Cinnamon stick1 small
- Saltto taste
- Water4 cups
Method
- Place the onion, chicken, oil, 1 tablespoon smen, black pepper, ground cinnamon, cinnamon stick, and a little salt in the bottom of a couscoussier or steamer pot.
- Cook over medium heat for 8 to 10 minutes, turning the chicken often, until the onion softens and the chicken is coated in the spices without browning deeply.
- Add the chickpeas and 4 cups water, bring to a simmer, cover, and cook for 30 minutes.
- Meanwhile, place the rechta noodles in a wide dish, drizzle lightly with a little oil if they feel dry, and gently separate the strands with your fingers.
- Transfer the noodles to the steamer basket, set it over the simmering sauce, cover, and steam for 15 minutes.
- Tip the noodles back into the wide dish, sprinkle with about 1/4 cup warm salted water, gently lift and separate the strands, and let them absorb the moisture for 5 minutes.
- Return the noodles to the steamer basket and steam again for 15 minutes.
- Add the turnips to the sauce and continue simmering until the chicken is tender and the turnips are nearly cooked, about 15 minutes.
- Add the zucchini and simmer for 8 to 10 minutes more, until just tender; adjust the salt and keep the broth pale and fragrant.
- Tip the steamed rechta into the wide dish once more, loosen the strands, and mix in 1 teaspoon smen or butter while hot.
- Arrange the rechta in a shallow serving dish, moisten it with a few ladles of hot broth, and top with the chicken, chickpeas, turnips, and zucchini.
- Serve immediately with extra broth on the side to spoon over the noodles.
Common questions
Can I substitute smen if I don't have it?
Yes. Use unsalted butter for the closest flavor, or a mix of butter and a teaspoon of olive oil. If using salted butter, reduce the added salt slightly so the broth doesn’t become too salty.
How long does rechta take to cook from start to finish?
Plan on about 1 hour 15 minutes to 1 hour 30 minutes total. The chicken sauce takes around 40 minutes, and the noodles usually need two steaming rounds plus a resting step to soften properly.
What are the most common mistakes when making rechta?
Overbrowning the onion and chicken, adding too much water to the noodles at once, and skipping the second steam are the biggest mistakes. Also avoid packing the noodles tightly in the steamer; they need room for steam to circulate.
How should I store leftover rechta?
Store the sauce and noodles separately if possible. Refrigerate both in airtight containers for up to 3 days. Reheat the sauce gently with a splash of water, and steam or microwave the noodles with a little moisture to loosen them.
What is the best way to serve rechta?
Serve the noodles topped with chicken, chickpeas, and vegetables, then ladle a little hot broth over everything. It’s often finished with extra cinnamon or a drizzle of sauce, and eaten warm as a comforting main dish.