"reshta" recipes : symbol of algerian (north african ) gastronomy

This is a beautiful specialty of Algerian culinary heritage : Homemade rechta pasta, a white chicken sauce and the scent of olive oil and cinnamon that transports you to white Algiers .
The word comes from Persian rista, meaning "thread" and commonly used to refer to pasta.
This dish is often eaten during Eid el-Fitr, but it is especially prepared during religious festivals, such as Mouled or Achoura and family celebrations, such as baptisms, engagements or weddings.

here is some photos of reshta :

Ingredient :

1. Thighs or chicken drumsticks
2. A good handful of chickpeas soaked the day before
3. 1 onion
4. 250 g of turnip
5. 250 g zucchini
6. Salt pepper
7. 1 cinnamon stick
8. 500 g of rechta, bought or homemade recipe
9. Olive oil
   

   Methods how to cook reshta :

1-In a couscous maker, for oil with grated onion, chicken, salt, pepper, cinnamon
2-Return a few minutes
3-Add to water and chickpeas
4-Let it cook
5-Add 1 to 2 olive oil to fresh rechta
6-When the sauce begins to boil, to the rechta in the top of the couscous maker
7-Let it steam for 15 minutes
8-At the rechta
9-Put in the big hollow dish
10-Sprinkle with a little cooking sauce while opening with your fingers
11-Put it back in the top of the couscous maker
12-As soon as the chicken is cooked, remove it from the couscous maker
13-Add turnips and 5 minutes after zucchini
14-When the rechta is cooked, remove it
15-Put in the big hollow dish
16-Add a little olive oil (finally this last step is optional, I like the taste of olive oil in this dish, but you can not put some)
17-Here it is ready, serve your rechta in a hollow dish
18-Arrange chicken pieces, chickpeas, vegetables
19-Sprinkle the cinnamon dish if you like it