Rechta (Algerian Saffron Noodles with Chicken and Chickpeas)

Rechta is a festive Algerian dish of hand-cut noodles bathed in a golden saffron chicken broth, traditionally served for religious holidays and family celebrations. The noodles are steamed rather than boiled, so they stay silky and separate. It’s a bit of a project, but every step builds toward that fragrant, saffron-gold broth.

Ingredients

• 3 tablespoons olive oil
• 1 whole chicken, cut into 8 pieces (or 6 bone-in thighs)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon saffron threads, steeped in 2 tablespoons warm water
• 1 cinnamon stick
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups chicken broth
• Salt and black pepper, to taste
• 1 lb (450g) fresh or dried rechta noodles (or thin vermicelli)
• 2 tablespoons melted butter, for the noodles
• Chopped fresh cilantro, for serving

Instructions

1. Brown the chicken
   Heat olive oil in a large pot over medium-high heat. Season chicken with salt and pepper and brown on all sides, about 8 minutes. Remove and set aside.
2. Build the base
   In the same pot, cook onion until soft. Stir in garlic, turmeric, saffron water, and the cinnamon stick, cooking 1 minute until fragrant.
3. Simmer the stew
   Return the chicken to the pot, add chickpeas and chicken broth, and bring to a boil. Reduce heat, cover, and simmer for 40 minutes until the chicken is very tender.
4. Steam the noodles
   Meanwhile, steam the rechta noodles according to package directions, then toss with melted butter to keep the strands separate.
5. Serve together
   Mound the noodles on a large platter, arrange the chicken and chickpeas on top, and spoon over plenty of the saffron broth. Scatter with cilantro and serve hot.

If you can’t find rechta noodles, thin vermicelli steamed the same way works well too.