Algerian Coriander Chicken -Djedj B’l-Qasbour

Algerian coriander chicken Djej B’l Qasbour is often described as “chicken with saffron and olives” in recipe forums, as these can be some of the more striking ingredients of the dish, but “chicken with

coriander” is most likely a more accurate translation. Coriander as an element is enriched by the presence of both green coriander leaves, and roughly ground coriander seeds.  This recipe is a fusion of flavours influenced amongst others by French, Berber and mediterranean cuisine that work wonderfully together and are a great treat for the taste buds


This recipe was inspired by “Matrone recipes. You can find the link to their recipe  at the following link martonerecipes.com.



Preparation time: 20 minutes 
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Cooking time: 30 minutes
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Resting time: 10 minutes
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Total time needed: 60 minutes
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Difficulty: normal

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Serves 2



Ingredients


  • 650g chicken breasts
  • 1 tbs. butter
  • 4 tbs. olive oil
  • 3 large cloves of garlic, chopped fine
  • 1 tsp. turmeric
  • salt and pepper to taste
  • 250ml chicken stock
  • 1tsp. ground coriander seeds
  • A pinch of chili powder
  • 1 cup olives, we used our own homegrown purple olives, but black olives will be fine too
  • ½ a lemon sliced
  • 1 handful coriander leaves / cilantro / dhania, chopped


 Directions 
for
Algerian Coriander Chicken

  • Wash the chicken breasts well, pat them dry and remove the skin from the meat. Separate the fillets from the bones. Discard the carcassos or freeze them and use for a soup or stock at a later stage. 
  • Cut the breast fillets into cubes or bite sized shapes of your choice 
  • Spice the chicken pieces with salt and pepper, rub the spices well into the meat and cover with a cloth and let them marinate for 10 minutes
  • Turn stove plate to medium heat
  • Add butter and oil to a pan with a non stick surface
  • Once the butter has melted and has heated up add chicken pieces to the pan and fry from all sides for about 5 minutes
  • Add crushed coriander seeds, turmeric and chili powder to the chicken, stir well and let it fry on all sides for another 5 minutes
  • Next add water, cover pan partially with a lid and let all cook for 8 minutes
  • Now add the olives and lemon slices, partially cover the pan again and let all simmer for another 8 minutes.
  • Add coriander leaves and cook for another 3 minutes.

Once the food is cooked it can be served immediately. Ideal accompaniments for this recipe are steamed Basmati rice, 

Turmeric rice or couscous but a freshly baked french loaf or a more traditional Semolina bread which is one of the breads of choice in most Algerian households. If you intend to prepare this bread just be prepared to work with a very sticky dough. So it is advisable to be patient and have extra water and flower at hand. 



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