Homemade Algiers-style rechta with chicken

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Mix the semolina, 30 g flour and 2 g salt. Add 5 g oil and 100 g water, knead for 10 minutes, then work in up to 15 g extra water if the dough crumbles. It should be firm and smooth. Cover and rest for 30 minutes.
2. Divide into manageable pieces and roll each with a rolling pin or pasta machine to less than 1 mm thick, dusting with the 20 g flour reserved for rolling out. Leave the sheets to dry slightly for 10 minutes. Cut into very fine 2 mm ribbons, lift to separate, then spread in small, loose nests on a cloth for 20 minutes.
3. During this resting time, heat 25 g oil in a casserole. Soften the onion over a medium heat for 7 minutes without browning. Add the chicken, cinnamon stick, pepper and 4 g salt; turn for 3 minutes. Pour in 600 g water, cover and simmer over a low heat for 20 minutes. As soon as the chicken is simmering, start heating the couscoussier and steaming the ribbons as described in step 5, without waiting for the sauce to finish.
4. After the chicken has simmered for 20 minutes, add the turnips without waiting for the pasta steaming to finish. Continue for 20–25 minutes, until a knife passes through them. Add the chickpeas for the last 5 minutes. Check that the chicken reaches 75°C at the centre; if ready before the turnips, remove with a little broth and keep covered off the heat. Turn off the sauce as soon as the vegetables are tender and keep covered until the final reheating. The broth stays clear, without tomato.
5. Alongside the sauce, as soon as the chicken is simmering in step 3, bring a suitably sized water bath to the boil in the lower pot of the couscoussier (about 2 litres as a reference). Once the ribbons have finished their 20 minutes of surface drying, gently coat with 10 g oil and place loosely in the basket. Steam for 12–15 minutes from when steam appears above the pasta, without letting the water touch the basket. Watch the casserole at the same time so you can add the turnips and then the chickpeas at the specified times.
6. Tip the pasta into a large dish and sprinkle with 50 g lukewarm water. Wait 5 minutes, then loosen with two forks. Return to steam for 10 minutes once the steam resumes. Moisten again with the remaining 50 g water and steam for a final 5–10 minutes if a ribbon is still firm at the centre.
7. Mix the rechta with the 10 g oil reserved for finishing and about 100 ml broth taken from the casserole. Cover and leave to absorb for 5 minutes. Return the chicken to the casserole for 5 minutes if needed, remove the cinnamon and serve the pasta with the turnips, chicken and chickpeas. Serve the remaining broth separately to spoon over gradually.

Variants and their steps remain below the recipe.