Algerian Rechta, Steamed Hand-Cut Noodles with Chicken in Cinnamon Sauce

What you need

• 500 g (3 cups) fine semolina
• 100 g (3/4 cup) all-purpose flour
• 1 tsp fine salt, for the noodle dough
• 50 g (6 tbsp) cornstarch, for dusting
• 1.2 kg (2 1/2 lb) bone-in chicken pieces, thighs and drumsticks, skin removed
• 2 large onions, finely chopped
• 40 g (3 tbsp) butter, or smen
• 2 tbsp vegetable oil
• 1 cinnamon stick
• 1 tsp black pepper, freshly ground
• 3 medium turnips, peeled, cut in quarters
• 1 can (15 oz can) cooked chickpeas, drained
• salt, for the sauce and steaming water

Method

Restated from the original video

1. 1

   Mix the semolina, flour and fine salt in a large bowl. Add about 250 ml of water a little at a time, mixing with your hand.

2. 2

   Knead for 10 min, until the dough is smooth, supple and elastic. Cover and rest for 30 min.

3. 3

   Divide the dough into 6 balls and dust them with cornstarch. Roll each one out very thin, either through a hand-cranked roller down to a thin setting or with a rolling pin, dusting with cornstarch so it does not stick.

4. 4

   Dust a sheet generously, roll it up loosely and cut the roll into strips 2-3 mm wide. Shake the strips loose, and repeat with the rest of the dough.

5. 5

   For the sauce, cook the onions in the butter and oil over medium heat in a large pot for 5 min, until soft but not browned.

6. 6

   Add the chicken, black pepper, cinnamon stick and a generous pinch of salt. Turn the pieces for about 5 min without browning them.

7. 7

   Pour in 1.2 l of water, bring to a boil and skim off the foam. Cover and simmer for 30 min.

8. 8

   Add the turnips and chickpeas. Simmer for 20-25 min more, until the turnips are tender and the chicken is cooked through to 74 °C (165 °F) inside. The sauce should stay thin and light.

9. 9

   Meanwhile, bring salted water to a boil in the bottom of a steamer. Set a steamer basket lined with a damp cloth above it, add the noodles loosely and steam, covered, for 20 min.

10. 10

    Tip the noodles onto a large tray and sprinkle with 3 tbsp of cold water. Break up the clumps with your fingers, then steam again for 15 min, until tender.

11. 11

    Pile the hot noodles on a wide serving dish and drizzle with a ladle of the sauce, tossing so they absorb it.

12. 12

    Arrange the chicken, turnips and chickpeas on top, then ladle over more sauce. Serve the remaining sauce in a bowl.

Imported from lesfoodies.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.