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.

• Ready In: 1 hr 3 mins
• 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

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.