2 Reviews

This is really the kind of food we like: tasty, light and exotic.
The recipe is easy and I think nothing can go wrong.
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!
Thanks a lot for this recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
awalde March 03, 2012

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Parsley* June 07, 2010
Algerian Chicken and Olive Stew