Algerian Chicken and Olive Stew |
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Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This stew is a traditional Algerian recipe called Died b'l-Qasbour. It is seasoned with saffron and cilantro. Serve over rice or couscous. Ingredients:
2 tablespoons olive oil |
2 lbs boneless skinless chicken breasts, cubed |
1 tablespoon butter |
4 garlic cloves, minced |
1 teaspoon saffron, crumbled |
1 bunch cilantro, finely chopped |
1 cup water |
8 ounces kalamata olives, pitted |
1 lemon, juiced |
salt & freshly ground black pepper |
Directions:
1. In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
2. Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
3. Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
4. Stir in olives and lemon juice; simmer 8 minutes.
5. Season with salt and pepper; serve over couscous or rice.
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