Algerian Chicken and Olive Stew
At a Glance
- Prep
- 10 minutes
- Cook
- 53 minutes
- Total
- 1 hour 3 minutes
- Servings
- 4-6 serving(s)
Categories
- Main Course
- Stew
- African
- Algerian
- Stovetop
Dietary
- Very Low Carb
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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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Equipment
Large pot or Dutch oven
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
Instructions
In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
Stir in olives and lemon juice; simmer 8 minutes.
Season with salt and pepper; serve over couscous or rice.
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