Rechta Algéroise

Indulge in the rich flavors of Algeria with this traditional Rechta Algéroise recipe. Originating from Algiers, this classic dish features delicate semolina pasta, succulent chicken, hearty chickpeas, and tender turnips, all enveloped in a fragrant cinnamon-spiced sauce. Perfect for special occasions or a comforting family meal, this recipe captures the essence of Algerian cuisine.

Ingredients

🥚 1 kg Rechta pasta
🍗 2 chicken leg quarters
🫘 150 grams chickpeas pre-soaked overnight and pre-cooked for 20 minutes
🚜 3 large turnips cut into quarters
🧅 2 onions chopped
🍯 1 tablespoon smen clarified butter for sauce
🍯 2 tablespoons smen for finishing the pasta
🥄 4 tablespoons neutral oil for oiling the pasta
🥄 2 tablespoons neutral oil for the sauce
🌿 1 cinnamon stick
🌿 1/2 teaspoon ground cinnamon for sauce
🌿 Additional ground cinnamon for serving
🧂 1 teaspoon salt
🧂 Salt to taste for pasta
🧂 1/2 teaspoon pepper
💧 2.5 liters water for the sauce

Instructions

1- Rechta Preparation (First Steaming):

• In a large mixing bowl (djefna), add 1 kg of rechta pasta.
• Pour 4 tablespoons of neutral oil over the pasta.
• Gently untangle and mix the pasta with your hands until it is well-coated with oil.
• Transfer the oiled rechta to the top part of a couscousier.
• Steam the rechta for 20 minutes.

2- Sauce Preparation (Simultaneous):

• In a large cooking pot (faitout), heat 2 tablespoons of neutral oil and 1 tablespoon of smen.
• Add 2 chopped onions and sauté until softened and translucent.
• Add the chicken pieces (2 leg quarters) to the pot.
• Season with the cinnamon stick, 1/2 teaspoon ground cinnamon, 1/2 teaspoon pepper, and 1 teaspoon salt.
• Cook, stirring regularly, to lightly brown the chicken and allow flavors to meld.
• Add the pre-soaked and pre-cooked chickpeas.
• Pour in 2.5 liters of water. Ensure there's enough broth to moisten the rechta later.
• Cover the pot and let it simmer for 20 minutes.
• Add 3 large turnips, cut into quarters.
• Taste the sauce and adjust seasoning if necessary.
• Cover and continue cooking for another 20 minutes.
• Carefully remove cooked chicken pieces. (Optional: brown chicken in a little oil for crispier skin).
• Continue cooking chickpeas and turnips for an additional 10 minutes.

3- Rechta Preparation (Second Steaming and Finishing):

• After the first steaming, transfer the rechta back to the large mixing bowl (djefna).
• Add salt to taste and gently mix.
• Ladle 4-5 spoonfuls of the prepared sauce over the rechta.
• Let the rechta rest for 10 minutes to absorb the sauce.
• Mix rechta again, aerate, and untangle it with your hands.
• Return rechta to the couscousier for a second steaming for 20 minutes.
• Once cooked, transfer back to the djefna.
• Add 2 tablespoons of smen or butter.
• Mix well until the fat is completely absorbed.

4- Assembly:

• Arrange cooked rechta in a deep serving platter.
• Place chicken pieces, cooked turnips, and chickpeas on top.
• Ladle additional sauce over the entire dish.
• Garnish generously with powdered cinnamon.

Prep Time: 20 minutes
Cook Time: 90 minutes
Total Time: 110 minutes
Servings: 6-8
Equipment:

• Large Mixing Bowl (Djefna)
• Steamer Pot (Couscousier)
• Large Cooking Pot (Faitout)
• Spatula
• Ladle
• Kitchen Knife
• Serving Platter

Cooking Tips

• Untangle the rechta delicately when oiling to avoid breakage.
• Steam the rechta twice for optimal texture.
• Taste the sauce mid-cooking and adjust seasoning as necessary.
• Optionally, brown cooked chicken for added flavor and presentation.

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Rechta Algéroise