Rechta
Rechta is a traditional Algerian dish that brings together homemade ribbon-like pasta and a flavorful, aromatic broth for an unforgettable culinary experience. This recipe features fresh, hand-rolled dough cut into delicate strips that are steamed until tender, paired with a rich stew of chicken, chickpeas, and a medley of root vegetables like turnips and carrots. Infused with warm spices such as cinnamon, saffron, and ginger, and enriched with olive oil and a touch of butter, the dish offers a harmonious blend of textures and deep, comforting flavors. Perfect for gatherings or special occasions, Rechta is served with the pasta soaking up the mildly spiced broth while being topped with succulent chicken and tender vegetables. This hearty, nourishing meal embodies Algerian culinary traditions and is sure to make an impression at your dinner table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 3 pieces Large eggs
- 2 teaspoons Salt
- 100 milliliters Water
- 1 kilogram Chicken pieces
- 1 medium Onion, finely chopped
- 200 grams Chickpeas, soaked overnight
- 2 medium Turnips, peeled and quartered
- 2 large Carrots, peeled and cut into large chunks
- 2 medium Zucchini, cut into chunks
- 1 piece Cinnamon stick
- 1 teaspoon Black pepper
- 1 teaspoon Ground coriander
- 1 teaspoon Ground ginger
- 1 pinch Saffron threads
- 3 tablespoons Olive oil
- 50 grams Butter
- 1.5 liters Water
Instructions
In a large bowl, combine flour and salt. Make a well in the center and add eggs and water. Mix to form a dough, then knead for 10 minutes until smooth and elastic.
Cover the dough with a clean cloth and let it rest for 30 minutes.
Roll out the dough to a thin sheet and cut into thin strips resembling tagliatelle. Allow strips to dry slightly while preparing the broth.
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
Add chicken pieces to the pot and brown them on all sides.
Stir in chickpeas, turnips, carrots, zucchini, cinnamon stick, black pepper, coriander, ginger, and saffron. Pour in 1.5 liters of water.
Bring the broth to a boil, then reduce heat and let simmer for about 1.5 hours until chicken is cooked through and vegetables are tender.
Meanwhile, prepare steam pots (couscoussier) by boiling water in the bottom pot. Place the raw rechta pasta in the top steamer pot.
Steam the rechta for about 15 minutes, then remove and fluff gently with hands. Add a bit of butter for flavor and prevent sticking.
Serve the steamed rechta in a large serving dish, topped with the chicken, vegetables, and some broth.
Present the remaining broth in a separate bowl to be served alongside.
Nutrition Facts
Calories |
5096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1516 mg | 505% | |
| Sodium | 5509 mg | 240% | |
| Total Carbohydrate | 517.5 g | 188% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 46.1 g | ||
| Protein | 410.7 g | 821% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 804 mg | 62% | |
| Iron | 44.6 mg | 248% | |
| Potassium | 6225 mg | 132% | |
*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.
