Djeb b'l - Qasbour




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.