Algerian Chicken And Olive Stew

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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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Steps

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In a large pot or dutch oven , heat oil over medium high heat.

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Add chicken and brown on all sides , about 10 minutes.

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Stir in butter , garlic , saffron , and cilantro.

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Cook another 10 minutes , stirring , to be sure garlic and spices evenly coat the chicken.

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Add water and bring to a boil.

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Reduce heat and simmer until chicken is tender , about 25 minutes.

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Stir in olives and lemon juice.

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Simmer 8 minutes.

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Season with salt and pepper.

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Serve over couscous or rice.

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Ingredients

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olive oil, boneless skinless chicken breasts, butter, garlic cloves, saffron, cilantro, water, kalamata olives, lemon, salt & freshly ground black pepper