Djedj B’l-Qasbour – Algerian Coriander Chicken

Djedj B'l-Qasbour (Algerian Coriander Chicken)
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Djedj B'l-Qasbour (Algerian Coriander Chicken)
Print Recipe
  1. Heat the butter and oil in a in a large frying pan over medium heat.
  2. Brown the chicken.
  3. Whoops! I only had whole coriander pods! I beat some in a brown bag, but they were still too big...
  4. I rubbed those smaller pieces through a mesh strainer with the end of a hammer.
  5. There you go! Two teaspoons of coriander. Add this...
  6. the garlic ...
  7. the salt and pepper to the pan with the chicken.
  8. Cook for about 10 minutes, turning the chicken to distribute the sauce.
  9. Stir in enough water to cover (several cups), and simmer over low heat, adding more water if necessary, until the chicken is tender.
  10. Add olives and lemon...
  11. ... and cook over a slightly higher heat for 8 to 10 minutes more or until the sauce is reduced.
  12. While the chicken is cooking, prepare couscous according to package directions. Serve the chicken over the couscous.
Recipe Notes

February 11, 2016
This took about an hour and a half to make and was very good. You could definitely add a lot more garlic and some more coriander to taste... it was mild. Maura, Bea and Nina really liked it. If it was in a smaller pan and required less water to cook down, it might be able to cook for less time. The olives were popular. You could use more of those, too.  🙂

Summer 2001
Anthony Waters made this for dinner at our house and it was awesome!

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