Algerian Rechta Chicken Noodles

Ingredients

• 2 boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 garlic clove, minced
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 2 cups low-sodium chicken broth
• 3/4 cup cooked chickpeas
• 1 carrot, cut into batons
• 1 small zucchini, sliced
• 4 oz fresh wide noodles
• 1/2 tsp kosher salt

Steps

1. Season chicken with salt and pepper; brown it in olive oil in a small Dutch oven for 3 minutes per side.
2. Add onion, garlic, cinnamon, and broth; cover and simmer until chicken reaches 165°F (74°C), about 15 minutes.
3. Add chickpeas, carrot, and zucchini; simmer until the vegetables are tender, 8 minutes.
4. Cook noodles in a separate pot of boiling water until tender, then drain.
5. Divide noodles between bowls, top with chicken and vegetables, and ladle over the hot broth.

Allergen note: Contains wheat from noodles.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.