Rechta Djazairia

Ingredients

• 500 g fresh rechta noodles, or 500 g fine dried tagliolini
• 1 chicken, jointed into 8 pieces, or 6 chicken thighs
• 2 onions, finely chopped
• 3 turnips, peeled and quartered
• 2 courgettes, cut into thick batons
• 250 g cooked chickpeas
• 1 cinnamon stick
• 1.5 tsp ground white pepper
• 1/2 tsp ground cinnamon
• Large pinch saffron threads (optional)
• 60 g butter
• 3 tbsp olive oil
• 2 tsp salt
• 1.5 litres water
• 2 tbsp chopped flat-leaf parsley

Before you cook

• Toss the noodles with 2 tablespoons of oil so the strands stay separate.
• Peel and quarter the turnips.
• Steep the saffron in 2 tablespoons of warm water if you are using it.

Steps

1. Melt half the butter with the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook them for 6 minutes, until soft and still pale.
3. Add the chicken pieces and turn them in the butter for 5 minutes without letting them brown.
4. Season with the white pepper, ground cinnamon, salt and the cinnamon stick.
5. Pour in the water and the saffron liquid, then bring the pot to a gentle boil.
6. Lower the heat, cover and simmer for 30 minutes.
7. Add the turnips and chickpeas and simmer for a further 15 minutes.
8. Add the courgettes and simmer for 10 minutes, until they yield to a knife but hold their shape.
9. Lift the chicken and vegetables out with a slotted spoon and keep them warm under foil.
10. Taste the broth, which should be pale gold and fragrant with pepper and cinnamon.
11. Set a steamer basket over a pot of boiling water and spread the oiled noodles inside.
12. Steam the noodles uncovered for 15 minutes.
13. Tip the noodles into a bowl, sprinkle over 100 ml of the hot broth and separate the strands with a fork.
14. Return the noodles to the steamer for a second 10 minutes.
15. Pile the noodles into a wide, deep platter and dot them with the remaining butter.
16. Arrange the chicken, turnips, courgettes and chickpeas over the noodles.
17. Ladle hot broth over the whole platter until the noodles are swimming.
18. Scatter with parsley and serve with the remaining broth in a jug.