Gluten-Free Rechta

Discover the comforting flavors of Gluten-Free Rechta, a delightful twist on the traditional Algerian dish that's perfect for those following a gluten-free diet. This recipe features homemade pasta crafted from rice flour, cornstarch, and xanthan gum, offering a tender, authentic texture. Paired with a savory medley of tender chicken, hearty root vegetables, and aromatic spices like turmeric, ginger, and cinnamon, this dish is slow-cooked to perfection in a flavorful chicken broth. Quick to prepare yet deeply satisfying, Gluten-Free Rechta is an ideal meal for cozy family dinners or special occasions. Garnished with fresh parsley, it’s a soul-warming bowl of comfort that’s as nourishing as it is delicious.

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 4

Ingredients

• 200 grams Gluten-free rice flour
• 50 grams Cornstarch
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 150 milliliters Warm water
• 2 tablespoons Olive oil
• 500 grams Chicken (cut into pieces)
• 1 large Onion (finely chopped)
• 2 units Garlic cloves (minced)
• 2 medium Carrots (sliced)
• 1 medium Turnip (peeled and cubed)
• 240 grams Chickpeas (canned, drained)
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground ginger
• 1 unit Cinnamon stick
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 liter Chicken broth
• 2 tablespoons Fresh parsley (chopped)

Directions

Step 1

In a large bowl, combine the rice flour, cornstarch, xanthan gum, and salt. Gradually add warm water and mix until a soft dough forms.

Step 2

Transfer the dough to a lightly floured surface and knead for a few minutes until smooth. Roll the dough out to about 2mm thickness and cut into thin strips (or use a pasta machine for even strips). Set the rechta aside to dry, if possible, for about 30 minutes.

Step 3

In a large pot over medium heat, add olive oil and brown the chicken pieces. Remove the chicken and set aside.

Step 4

In the same pot, add the chopped onion and garlic; sauté until the onion is translucent.

Step 5

Add the sliced carrots, cubed turnip, and chickpeas to the pot. Stir in the turmeric, ginger, cinnamon stick, salt, and pepper. Cook the vegetables for about 5 minutes, mixing occasionally.

Step 6

Return the browned chicken to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to a simmer.

Step 7

Cover the pot and cook for about 45 minutes, until the chicken is cooked through and the vegetables are tender.

Step 8

Bring a separate large pot of salted water to a boil. Add the prepared rechta pasta and cook for 2-3 minutes or until tender. Drain the pasta.

Step 9

To serve, place a portion of rechta pasta in each bowl. Ladle the chicken and vegetable broth over the rechta, ensuring each bowl receives an equal amount of chicken and vegetables.

Step 10

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2561.1 grams (2561.1g)

Amount per serving	% Daily Value*
Calories	2997

Total Fat 105.60g	135%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 2.70g
Cholesterol 440mg	147%
Sodium 8014mg	348%
Total Carbohydrate 313.90g	114%
Dietary Fiber 34.80g	124%
Total Sugars 28.60g
Protein 186.80g	374%

Vitamin D 65IU	325%
Calcium 452mg	35%
Iron 20mg	113%
Potassium 3560mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 25.3%

Carbs: 42.5%