Algerian Rechta: Hand-Rolled Pasta with Chicken and Vegetable Stew

To make the rechta dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. Gradually add 1/2 cup water, mixing until a firm dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Cover and let rest for 30 minutes.

Divide the dough into small balls. Using a pasta machine or rolling pin, roll each ball into very thin sheets. Cut the sheets into fine, noodle-like strips (rechta). Lightly dust with flour to prevent sticking and set aside.

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the 4 chicken thighs and brown on all sides for 8 minutes. Remove chicken and set aside.

Add 1 large chopped onion to the pot and sauté for 5 minutes until softened. Stir in 2 minced garlic cloves, 2 sliced carrots, and 2 sliced zucchini. Cook for 5 minutes, stirring occasionally.

Return the chicken to the pot. Add 1 teaspoon ground ginger, 1/2 teaspoon turmeric, and 1/4 teaspoon black pepper. Pour in 4 cups chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until chicken is cooked through.

Carefully add the rechta pasta to the simmering sauce, ensuring it is submerged. Cook for 10-15 minutes, stirring gently to prevent sticking, until the pasta is tender and the sauce has thickened slightly.

Taste and adjust seasoning if needed. Ladle the rechta with chicken and vegetables into bowls. Garnish generously with 1/4 cup fresh chopped parsley before serving.