Gluten-Free Rechta
Discover a delicious twist on a cherished North African dish with our Gluten-Free Rechta recipe! This comforting meal features delicate handmade rice-flour noodles, lovingly prepared with cornstarch and xanthan gum for the perfect tender texture. Complemented by succulent braised chicken, hearty vegetables like carrots, turnips, and chickpeas, and a fragrant broth infused with turmeric, ginger, and a touch of cinnamon, this dish delivers on both flavor and tradition. Perfect for gluten-sensitive foodies, this recipe brings the warmth of Algerian rechta to your table without compromising authenticity. Top with fresh parsley for a vibrant finishing touch, and serve this satisfying meal to delight your family or guests. Great for dinner gatherings or a flavorful weekend treat, this gluten-free take on rechta will transport your taste buds straight to North Africa!
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Recipe Information
Ingredients
- 200 grams Gluten-free rice flour
- 50 grams Cornstarch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 150 milliliters Warm water
- 2 tablespoons Olive oil
- 500 grams Chicken (cut into pieces)
- 1 large Onion (finely chopped)
- 2 units Garlic cloves (minced)
- 2 medium Carrots (sliced)
- 1 medium Turnip (peeled and cubed)
- 240 grams Chickpeas (canned, drained)
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground ginger
- 1 unit Cinnamon stick
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 liter Chicken broth
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a large bowl, combine the rice flour, cornstarch, xanthan gum, and salt. Gradually add warm water and mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for a few minutes until smooth. Roll the dough out to about 2mm thickness and cut into thin strips (or use a pasta machine for even strips). Set the rechta aside to dry, if possible, for about 30 minutes.
In a large pot over medium heat, add olive oil and brown the chicken pieces. Remove the chicken and set aside.
In the same pot, add the chopped onion and garlic; sauté until the onion is translucent.
Add the sliced carrots, cubed turnip, and chickpeas to the pot. Stir in the turmeric, ginger, cinnamon stick, salt, and pepper. Cook the vegetables for about 5 minutes, mixing occasionally.
Return the browned chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer.
Cover the pot and cook for about 45 minutes, until the chicken is cooked through and the vegetables are tender.
Bring a separate large pot of salted water to a boil. Add the prepared rechta pasta and cook for 2-3 minutes or until tender. Drain the pasta.
To serve, place a portion of rechta pasta in each bowl. Ladle the chicken and vegetable broth over the rechta, ensuring each bowl receives an equal amount of chicken and vegetables.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 8014 mg | 348% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 28.6 g | ||
| Protein | 186.8 g | 374% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 452 mg | 35% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3560 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
