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Middle Eastern Recipes >  Poultry >  Djej bil Qasbour >

 

Djej bil Qasbour

Algerian chicken with saffron & olives

• 2 LBS boneless & skinless chicken breast, cubed

• 1 TBS butter

• 2 TBS olive oil

• 4 cloves garlic, minced

• 1 tsp. saffron

• Salt & black pepper to taste

• 1 bunch fresh cilantro, chopped

• 1/2 LB Greek olives (Kalamata in brine)

• Juice of 1 lemon

• 1 C water

• Hot-cooked white rice or couscous (optional)

In a large skillet, brown the chicken in butter and olive oil. Add garlic and spices. Sauté for about ten minutes. Add water and simmer until chicken is tender; about twenty to thirty minutes. Add olives and lemon juice; simmer an additional eight minutes.

 

Suggestion: Serve over hot cooked white rice or couscous.

 

Similar recipes:

• Akoho sy Voanio (Malagasy Chicken & Rice)

• Biryani (Kuwaiti spicy chicken & rice casserole)

• Dijaj Machboos (Kuwaiti Chicken with Rice)

• Djaj Fouq El-Eish (Omani chicken & rice stew)

• Djedad (Moroccan apricot chicken)

• Iskudheh Karis (Somali chicken pilaf)

• Kabsa (Qatari chicken & rice)

• Machbous (Bahraini chicken with spiced rice)

• Poulet au Coco (Comorian Chicken with Coconut)

• Tah-Chin ba Morgh (Iranian saffron rice cakes with chicken)

• Turkey & Wild Rice Casserole

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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