Algerian Chicken and Olive Stew

Total Time
1hr 3mins
10 mins
53 mins

This stew is a traditional Algerian recipe called "Died b'l-Qasbour." It is seasoned with saffron and cilantro. Serve over rice or couscous.

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  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.