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
Cooking time: 30 minutes
Resting time: 10 minutes
Total time needed: 60 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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