Djed b'l-Qasbour
(Chicken and Olive Stew) Recipe

Origin: Algeria Period: Traditional

Ingredients:

900g chicken breasts, skinned and cubed
1 tbsp ghee (or butter)
4 garlic cloves, finely chopped
1 tsp saffron, crumbled
1 bunch coriander (cilantro), finely chopped
225g Greek Kalamata olives, pitted
juice of 1 lemon
salt and freshly-ground black pepper, to taste

Djed b'l-Qasbour
(Chicken and Olive Stew) Preparation:

Method:

Add the oil to a pan and use to cook the chicken for about 10 minutes, or until browned on all sides. Now stir-in the garlic and spices and fry for a further 10 minutes, stirring frequently to ensure that the chicken is coated in the spices.

Add 250ml water and bring to a boil. Reduce to a simmer and cook for about 25 minutes, or until the chicken is completely tender. Finally stir-in the olives and lemon juice and simmer for a further 8 minutes. Season with salt and black pepper and serve hot over couscous or rice.

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