Algerian Rechta with Chicken
Rechta is steamed, not boiled. The noodles sit in a colander over the broth and take its steam in 3 rounds, with oil rubbed through between them — that way the strands stay separate and absorb the broth's flavour without going pasty.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Calories
- 470
Rechta is an Algerian classic: thin flat noodles steamed over a white broth with chicken and chickpeas. Unlike the red chakhchoukha, rechta's broth is white and scented with cinnamon. A light, comforting dish.
Method
-
1
The broth
Brown the chicken with the onion in the oil for 8 minutes, add the cinnamon, pepper, salt and cinnamon stick, then the chickpeas and 1.5 litres of water.
⏱ 12 min -
2
Simmer
Simmer gently for 45 minutes with the bundle of coriander and parsley, until the chicken and chickpeas are tender.
⏱ 45 min -
3
First steaming
Sprinkle the rechta with a little oil and salt and rub it through with your hands, put it in a colander over the broth (not touching the liquid), cover, and steam 15 minutes.
⏱ 15 min -
4
Second steaming
Tip it into a dish, sprinkle more oil and rub it through to separate the strands, then return it for another 15 minutes.
⏱ 15 min -
5
Third steaming
Repeat a third time for 10 minutes. The rechta should be tender with its strands separate.
⏱ 10 min -
6
The courgette
Add the courgette to the broth for the last 12 minutes.
⏱ 12 min -
7
Serve
Put the rechta in a wide dish, top with the chicken, chickpeas and courgette, and serve the broth alongside so everyone adds as much as they like.
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Tips that actually matter
- Three rounds of steaming with oil rubbed through between them — that is what stops the noodles going pasty.
- The colander must not touch the broth. Steam alone does the cooking.
- The broth is white — no tomato or paste. Cinnamon is the defining spice.
- If you cannot find rechta, thin flat noodles (fine linguine) are the closest substitute.
People also ask
Can I just boil the rechta?
You can, but the result is different — it comes out wet and pasty and tastes of water rather than broth. Steaming is what gives the right texture and flavour.
How is it different from chakhchoukha?
Chakhchoukha is torn flatbread in a red tomato broth. Rechta is steamed noodles in a white cinnamon broth. Both Algerian, but they taste completely different.
Can I use lamb?
Yes, the same way, but lamb needs an hour and a half instead of 45 minutes.
Cook mode
Algerian Rechta with Chicken
-
1
The broth
Brown the chicken with the onion in the oil for 8 minutes, add the cinnamon, pepper, salt and cinnamon stick, then the chickpeas and 1.5 litres of water.
-
2
Simmer
Simmer gently for 45 minutes with the bundle of coriander and parsley, until the chicken and chickpeas are tender.
-
3
First steaming
Sprinkle the rechta with a little oil and salt and rub it through with your hands, put it in a colander over the broth (not touching the liquid), cover, and steam 15 minutes.
-
4
Second steaming
Tip it into a dish, sprinkle more oil and rub it through to separate the strands, then return it for another 15 minutes.
-
5
Third steaming
Repeat a third time for 10 minutes. The rechta should be tender with its strands separate.
-
6
The courgette
Add the courgette to the broth for the last 12 minutes.
-
7
Serve
Put the rechta in a wide dish, top with the chicken, chickpeas and courgette, and serve the broth alongside so everyone adds as much as they like.
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