Printable page 
Difference between revisions of "Djedj b'l-qasbour (Stewed chicken)"
From Cookipedia
m (Text replace - "Uses::garlic" to "garlic") |
m (Text replace - "Uses::Garlic" to "Garlic") |
||
| Line 9: | Line 9: | ||
* 900 g boneless [[Chicken breast|chicken breast]] or thigh, cubed | * 900 g boneless [[Chicken breast|chicken breast]] or thigh, cubed | ||
* 1 tablespoon [[Butter|butter]] | * 1 tablespoon [[Butter|butter]] | ||
| − | * [[ | + | * [[Garlic]] to taste, peeled and left whole |
* 1 teaspoon [[Saffron|saffron]] | * 1 teaspoon [[Saffron|saffron]] | ||
* Seasoning | * Seasoning | ||
Revision as of 17:26, 3 March 2012
_recipe.jpg)
Djedj b'l-qasbour (Stewed chicken) - about this recipe
Chicken, garlic and olive stew from Algeria. It is very easy to make.
Servings
Serves 4
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
- Brown the chicken in the butter.
- Add the garlic, saffron and seasoning and sauté for 10 minutes.
- Add 250 ml water or chicken stock and simmer until the chicken is tender.
- Add the coriander, olives and lemon juice, and heat through for a few minutes.
