Algerian noodles with chicken in white sauce (Rechta)

1. Finely chop the onion; peel and quarter the turnips.

2. In a large pan, fry the chicken thighs in the olive oil with the onion, cinnamon, salt and pepper for 5 minutes until the onion is translucent; the sauce stays white, so don't brown it.

3. Pour in the water and simmer covered for 30 minutes; add the turnips and drained chickpeas and cook for another 20 minutes until the meat and turnips are tender.

4. Traditionally the noodles are steamed: steam them in a colander over the pan of broth for 10-15 minutes, moistening once with a little broth; it's simpler to boil them in salted water for 2-3 minutes and drain.

5. Toss the noodles with the butter so they don't stick together.

6. Pile the noodles on a large platter, top with the chicken, turnips and chickpeas and pour plenty of the cinnamon-scented white broth over.

Tip: Rechta is the festive noodle dish of Algiers, traditionally cooked for the New Year (Yennayer), Ashura and weddings. It's originally made with homemade, hand-cut thin noodles; vermicelli is a good, quick substitute. Cinnamon gives it its characteristic, slightly sweet scent, so don't leave it out.