Djeb b'l - Qasbour

Ingredients:

• Chicken breast (skinned and cubed) (we used halved filets), 900 gr
• Ghee, 1 tbs
• Garlic cloves (finely chopped), 4
• Saffron (crumbled), 1 tsp
• Coriander (finely chopped), a bunch of
• Greek kalamata olives (pitted), 225 gr
• Lemon juice (from 1 lemon)
• Salt
• Pepper

Preparation:

Add the ghee to a pan and cook the chicken for about 10 minutes or until browned on all sides.

Now stir in the garlic and spices and fry for a further 10 minutes, stirring frequently to ensure that the chicken is totally coated with the spices.

Add 250 ml water and bring it to a boil. Reduce to a simmer and cook for around 25 minutes or until the chicken is completely done and tender.

Finally stir in the olives and lemon juice, simmer for 8 minutes more. Season with salt and pepper and serve hot over cous cous (like we did) or rice.