Algerian Chicken and Olive Stew

Total Time
1hr 3mins
Prep 10 mins
Cook 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.

Ingredients Nutrition


  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.


Most Helpful

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!

awalde March 02, 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!

*Parsley* June 07, 2010

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