In a large pot or couscoussier base, heat the olive oil. Add the chicken pieces and brown them lightly on all sides. Remove the chicken and set it aside.
In the same pot, add the chopped onions and cook until soft and translucent. Stir in the turmeric, saffron threads, cinnamon stick, salt, and white pepper. Cook for one minute until fragrant.
Return the chicken to the pot. Add the turnips, carrots, and chickpeas. Pour in the water, bring to a boil, then reduce the heat, cover, and let it simmer for about 1 hour, or until the chicken and vegetables are tender.
Place the rechta noodles in a large bowl. Drizzle with a little oil and sprinkle with a pinch of salt. Gently separate the noodles with your fingers to prevent them from clumping. Let them rest for a few minutes.
Place the noodles in the steamer basket of a couscoussier (or a large steamer). Put the steamer basket over the simmering sauce and steam for 15-20 minutes. The steam from the sauce will infuse the noodles with flavor.
Remove the noodles from the steamer basket and place them back in the large bowl. Sprinkle with a little cold water and a tablespoon of oil. Gently fluff with your hands to separate the strands. Repeat the steaming process one or two more times, for a total of 2-3 steamings, to ensure the noodles are perfectly cooked and fluffy.
To serve, arrange the perfectly steamed and fluffed rechta noodles on a large platter. Ladle the chicken, vegetables, and sauce over the top.
Garnish with freshly chopped parsley or cilantro. Serve immediately while hot.
