Coriander Chicken – African Recipes

Recipe ingredients and directions:

Djedj b’l-qasbour / African Coriander Chicken

serves 2-4

1 small chicken, cut into pieces or 4 – 6 boneless breasts and/or thighs

of chicken

1 tbsp. butter

4 tbsp. olive oil

4 large cloves of garlic, crushed

1 tsp. turmeric or saffron

salt and pepper to taste

sprig of fresh coriander leaves, or 2 tsp. ground coriander

1/4 lb. purple olives, pitted (Greek or Italian)

1 lemon, sliced

Brown the chicken in butter and oil in a large, heavy skillet over

moderate heat. Add the garlic cloves, spices, and coriander (chopped

fine). Cook for about 10 minutes, turing the chicken pieces

occasionally to distribute sauce evenly. Stir in enough water to

cover, about 1 cup, and simmer over low heat, adding more water if

necessary until the chicken is tender. Add olives and lemon and

cook over somewhat lower heat for 8-10 more minutes, or until sauce

is reduced. Serve over rice or couscous.

I usually use boneless chicken instead of boney chicken pieces.

This will reduce the cooking time a bit. Use less water (1/2 –

3/4 cup) if you use boneless chicken.

This recipe does not have to be made with chicken at all. I

frequently use potatoes, seitan, cauliflower or zucchini in various

combinations. Use less water if you don’t use chicken pieces.

Category: African Recipes