Algerian Chicken and Olive Stew
"This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous."
photo by Artandkitchen
- Ready In:
- 1hr 3mins
- Ingredients:
- 10
- Serves:
-
4-6
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
- In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
- Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
- Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
- Stir in olives and lemon juice; simmer 8 minutes.
- Season with salt and pepper; serve over couscous or rice.
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Reviews
-
This is really the kind of food we like: tasty, light and exotic.<br/>The recipe is easy and I think nothing can go wrong.<br/>The kind of saffron I use (whole saffron threads) needs time to develop color and flavor, for this reason is very important to cook it for some time!<br/>Thanks a lot for this recipe! -
Delicious! It was simple to make, yet had terrific flavor. I used boneless skinless chicken thighs because they're juicier than breasts. If you're not a fan of saffron, you may want to reduce that amount bacause you definitely notice the taste. Thanx for a new and different chicken recipe!
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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