Algerian Rechta with Chicken

If using dried chickpeas, soak them in advance and boil until soft; for this recipe, measure out 200 g of cooked chickpeas. Dice the onion finely, cut the turnip into large chunks, and cut the chicken into serving pieces.

Heat 2 tbsp of vegetable oil in a heavy-bottomed pot. Add the onion and sauté for 5 minutes until soft, then add the chicken and brown it on all sides.

Add salt, white pepper and a cinnamon stick, pour in 1000 ml of water, bring to a boil and simmer covered over low heat for 25 minutes.

Add the chickpeas and turnip to the sauce, cover the pot again and simmer for 20 minutes, until the chicken is fully cooked and the turnip is tender but still holding its shape.

Transfer the rechta noodles to the top part of a steamer, sprinkle with 100 ml of water and steam for 10 minutes. Transfer the noodles to a wide bowl, gently separate the strands, then add 1 tbsp of oil and another 100 ml of water.

Return the noodles to the steamer for another 10 minutes. Remove them, toss with a ladleful of the hot sauce so the strands become moist and flavorful, and steam for another 2 minutes.

Arrange the rechta on a large platter, top with the chicken, chickpeas and turnip, drizzle with a few spoonfuls of sauce and serve hot.