Algerian Chicken And Olive Stew Recipe

Ingredients for Algerian Chicken And Olive Stew

• Olive Oil
• Boneless Skinless Chicken Breasts
• 2 tablespoons butter
• Garlic Cloves
• 1/2 teaspoon saffron threads
• 1/4 cup chopped fresh cilantro
• 2 cups chicken broth (or water)
• Kalamata Olives
• Lemon
• Salt & Freshly Ground Black Pepper

How to Make Algerian Chicken And Olive Stew

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
2. 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.
3. 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.
4. Cook for 2 minutes, stirring constantly, until fragrant. Return the chicken to the pot.
5. Pour in 2 cups of chicken broth (or water) and bring to a boil.
6. Reduce heat to low, cover, and simmer until the chicken is tender, about 25-30 minutes.
7. Stir in 1 cup pitted Kalamata olives and 2 tablespoons of fresh lemon juice.
8. Simmer for another 8 minutes to allow flavors to meld.
9. Season generously with salt and freshly ground black pepper to taste.
10. Serve hot over couscous or rice. Garnish with extra cilantro, if desired.