# 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.

**Algerian Cuisine · 100 min · 5 servings · 470 kcal per serving**

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.

## Ingredients


### The stock
- 1 — chicken, jointed
- 1 — onion, grated
- 1 cup — soaked chickpeas
- 1 — courgette, cut up
- 1 tsp — ground cinnamon
- 1 stick — cinnamon
- 1 tsp — black pepper
- 1 tsp — salt
- 0.25 cup — oil
- 1 bunch — coriander and parsley, tied

### The vermicelli
- 500 g — rechta (thin flat noodles)
- 3 tbsp — oil
- 0.5 tsp — salt

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/algerian-cuisine/algerian-rechta-with-chicken
Edited by: Marwa Mohamed
Last updated: 2026-10-29