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Meat, Maghreb and Middle East

Algerian rechta with chicken and turnips

Rechta with chicken and turnips is an Algerian dish of thin noodles steamed and served in a white broth with chicken, turnips, and chickpeas, scented with cinnamon. It serves 4, takes 70 minutes, and is rated medium difficulty, at about €2.80 per person. The key to success is steaming the noodles rather than boiling them, which keeps them light.

Tonight, an Algerian rechta, thin steamed noodles draped in a white chicken broth with turnips and chickpeas, scented with cinnamon.

Algerian rechta with chicken and turnips
Total time
1 h 10
Difficulty
Medium
Cost per person
€2.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Rechta stands out for its clear, tomato free broth, where cinnamon quietly blends with the taste of slow cooked chicken. The turnips, cut into large wedges, stay firm, the chickpeas add softness, and the thin noodles, plumped up with broth, take on an almost fluffy texture, very different from noodles boiled in water.

This is a dish that rewards patience, well suited to a weekend meal or an occasion when you have time to plate it properly, chicken and turnips set on a bed of noodles, extra broth poured at the table. Mon Chou walks you through the steaming step, the move that makes all the difference in this recipe.

The ingredients

4 people

Butcher

  • Chicken thighs 6

Pantry

  • Thin egg noodles 400 g
  • Cooked chickpeasoften in the pantry 150 g
  • Cinnamonoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Turnips 4
  • Onion 2

Dairy

  • Butter 30 g

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Brown the chicken thighs with the chopped onion in the pot, add the salt, pepper, and cinnamon, then cover with water. 15 min

    Keep the broth white, without tomato paste, that is the signature of rechta.

  2. Let it simmer, then add the turnips in large wedges and the chickpeas. 40 min

    The turnips should stay firm, so add them partway through cooking.

  3. Steam the noodles in a colander set over simmering water, then fluff them. 15 min

    Separate the noodles with your fingertips halfway through steaming so they do not clump together.

  4. Toss the hot noodles with the butter and a little broth.

    Add the broth gradually, the noodles swell as they soak it up.

  5. Arrange the noodles on a platter, top with the chicken and turnips, and spoon over some broth.

    Serve the rest of the broth on the side in a gravy boat.

Our tips to get it right

  • Look for thin noodles made specifically for rechta, or use fine egg vermicelli instead, they absorb the broth better.
  • Always set aside a bit of broth before plating, you will need it to moisten the noodles if they dry out as they cool.
  • Chop the onion finely from the start, it should melt into the broth rather than stay in visible pieces.

The variations

  • Swap the chicken for lamb pieces for a more traditional version, allowing extra simmering time.
  • For a vegetarian version, skip the chicken, double the chickpeas, and add a carrot to deepen the broth.
  • To save time, use regular thin noodles boiled for a few minutes instead of steamed, the texture will be a touch less light but the taste stays close.

What to serve it with

  • A glass of buttermilk
  • Dates for dessert
  • An orange and carrot salad

Storage

Store the chicken, turnips, and broth separately from the noodles, in sealed containers, for up to 2 days in the fridge. The broth with chicken freezes well for up to 2 months, but the noodles lose their texture once frozen. Reheat the broth gently and moisten the noodles with a little warm broth before serving.

Questions about this dish

Can thin egg noodles be replaced with another type of pasta?

Thin egg noodles are essential to the texture of rechta. Fine vermicelli steamed the same way gives a close result, but thick pasta would change the dish entirely.

Can rechta be made ahead of time?

You can make the broth with chicken and turnips a day ahead and reheat it gently. It is best to steam the noodles just before serving so they stay light and fluffy.

Why steam the noodles instead of boiling them?

Steaming keeps the noodles from turning mushy and lets them soak up the broth without getting soggy. That is what gives rechta its light, signature texture.

Can dried chickpeas be used instead of cooked chickpeas?

Yes, as long as you soak and cook them ahead of time, since they need several hours to cook. Canned or jarred cooked chickpeas are more practical for a weeknight meal.

How long does it take to make an Algerian rechta with chicken and turnips?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Algerian rechta with chicken and turnips?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Algerian rechta with chicken and turnips cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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