Algerian Chicken And Olive Stew - cooking recipe

Ingredients

2 tablespoons olive oil
2 lbs boneless skinless chicken breasts, cubed
1 tablespoon butter
4 garlic cloves, minced
1 teaspoon saffron, crumbled
1 bunch cilantro, finely chopped
1 cup water
8 ounces kalamata olives, pitted
1 lemon, juiced
salt & freshly ground black pepper

Preparation

In a large pot or Dutch oven, heat oil over medium high heat; add chicken and brown on all sides, about 10 minutes.
Stir in butter, garlic, saffron, and cilantro; cook another 10 minutes, stirring, to be sure garlic and spices evenly coat the chicken.
Add water and bring to a boil; reduce heat and simmer until chicken is tender, about 25 minutes.
Stir in olives and lemon juice; simmer 8 minutes.
Season with salt and pepper; serve over couscous or rice.