Djedj b'l-qasbour (Stewed chicken)

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Chicken, garlic and olive stew from Algeria. It is very easy to make.

Ingredients

• 900 g boneless chicken breast or thigh, cubed
• 1 tablespoon butter
• Garlic to taste, peeled and left whole
• 1 teaspoon saffron
• Seasoning
• 250 ml water or chicken stock
• 1 bunch coriander leaves, chopped
• 225 g black olives, pitted
• The juice of 1 lemon

Method

1. Brown the chicken in the butter.
2. Add the garlic, saffron and seasoning and sauté for 10 minutes.
3. Add 250 ml water or chicken stock and simmer until the chicken is tender.
4. Add the coriander, olives and lemon juice, and heat through for a few minutes.

Serving suggestions

Serve on a bed of rice or couscous