Ingredientes para Algerian Chicken And Olive Stew
- 2 tablespoons olive oil
- 1.5 lbs bone-in, skin-on chicken thighs
- 2 tablespoons butter
- 4 cloves minced garlic
- 1/2 teaspoon saffron threads
- 1/4 cup chopped fresh cilantro
- 2 cups water
- 1 cup pitted Kalamata olives
- 2 tablespoons fresh lemon juice
- Salt & freshly ground black pepper, to taste
- 2 cups chicken broth
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Cómo preparar Algerian Chicken And Olive Stew
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
- Add 1.5 lbs of bone-in, skin-on chicken thighs and brown on all sides, about 10 minutes. Remove chicken from pot and set aside.
- Add 2 tablespoons of butter to the pot. Stir in 4 cloves minced garlic, 1/2 teaspoon saffron threads, and 1/4 cup chopped fresh cilantro.
- Cook for 2 minutes, stirring constantly, until fragrant. Return the chicken to the pot.
- Pour in 2 cups of chicken broth (or water) and bring to a boil.
- Reduce heat to low, cover, and simmer until the chicken is tender, about 25-30 minutes.
- Stir in 1 cup pitted Kalamata olives and 2 tablespoons of fresh lemon juice.
- Simmer for another 8 minutes to allow flavors to meld.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot over couscous or rice. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
1g
Fat
24g
Carbs
2g
