Algerian Chicken and Olive Stew

Submitted by threeovens

"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: 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

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.

Reviews

[Artandkitchen]

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!

 

[*Parsley*]

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!