Rechta | FoodieAtlas

Ingredients

1 lb rechta noodles or thin wheat noodles
1 lb chicken pieces (thighs, drumsticks, or breast)
1 large onion, finely chopped
3 cloves garlic, minced
2 large carrots, sliced
2 zucchinis, sliced
2 turnips, chopped
1 cup chickpeas, cooked or canned
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Salt to taste
3 tablespoons vegetable oil
4 cups chicken broth or water

Instructions

Prepare the Chicken

In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and saut√© until soft and translucent. Add the minced garlic and cook for another minute.

Add the chicken pieces to the pot and cook until browned on all sides.

Add the Vegetables and Spices

Stir in the sliced carrots, zucchinis, chopped turnips, and cooked chickpeas. Add the ground cumin, ground coriander, ground black pepper, ground cinnamon, and salt. Mix well to coat the chicken and vegetables with the spices.

Cook the Stew

Pour in the chicken broth or water and bring to a boil. Reduce the heat and let it simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Prepare the Rechta Noodles

While the stew is simmering, cook the rechta noodles according to the package instructions. Typically, you would bring a large pot of salted water to a boil, add the noodles, and cook until tender. Drain and set aside.

Assemble the Dish

Once the chicken and vegetables are cooked, remove the chicken pieces from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot and stir to combine.

Add the cooked rechta noodles to the pot and mix well to coat the noodles with the stew. Cook for another 5 minutes to allow the flavors to meld together.

Serve

Ladle the rechta into bowls and garnish with freshly chopped cilantro and parsley. Serve hot.