Lunches
Rechta bel Djej (Homemade Noodles with Chicken) (جاجدلاب ةتشر)
Ingredients
- - Chicken thighs, bone-in — 600g (1.3 lb)
- - Onion, chopped — 150g (1 medium)
- - Chickpeas, cooked — 150g (3/4 cup)
- - Fresh rechta noodles (or fresh flat egg noodles) — 400g (14 oz)
- - Ground cinnamon — 2g (1/4 tsp)
- - Vegetable oil — 30ml (2 tbsp)
- - Butter — 20g (1 1/2 tbsp)
- - Water — 1L (4 cups)
- - Salt — 8g (1 1/2 tsp)
Method
- Heat oil in a large pot and sauté the onion until softened.
- Add the chicken and lightly brown on all sides.
- Add water, salt, cinnamon and chickpeas; bring to a boil, then simmer covered for 35-40 minutes until the chicken is tender.
- Meanwhile, steam the fresh noodles over simmering water for 10-15 minutes until tender.
- Toss the steamed noodles with butter.
- Serve the noodles topped with the chicken, chickpeas and broth spooned generously over the top.
Introduction: Delicate, hand-cut noodles steamed and served over a mild, fragrant chicken and chickpea stew, an Algiers family favourite.
Cultural Background: Rechta is closely associated with Algiers and is often served at Eid celebrations, though many families also make it as a comforting, everyday midday meal.
Tips: Steaming rather than boiling the noodles keeps them tender without becoming gummy. A cinnamon stick can be simmered in the broth instead of ground cinnamon for a more subtle flavour.
Variations: Add raisins to the broth for a touch of sweetness. Use lamb instead of chicken for a heartier version.
Vegetarian/Vegan: No authentic vegetarian version exists for this chicken-based dish.
Serving Suggestions: Serve hot as a complete, comforting lunch.
Storage: Refrigerate noodles and broth separately for up to 2 days.
Reheating: Reheat broth and chicken on the stovetop; steam the noodles briefly again or microwave with a splash of water.
Nutrition: 460 kcal | Protein 30g | Carbs 52g | Fat 14g
FAQs:
Q: Can I use dried noodles instead of fresh? A: Yes, though the texture differs — dried flat egg noodles cooked according to package instructions are a reasonable substitute. Q: Why is cinnamon used in a savoury dish? A: Warm spices like cinnamon are common in North African savoury cooking, adding depth rather than overt sweetness.
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