Algerian  Burger Chicken with olives دجاج بالزيتون

Olive buns
Chicken Effilochés with olives
Candied turnips
Salad
Olive tapenade

Olive chicken recipe
Ingredients
1 chicken
2 onions
some oil
1 knob of butter or smen (ghee)
Pitted olives
salt and pepper
1 tbsp starch (or flour)
1 lemon
Saffron
Chopped parsley

Instructions
Cut up the chicken (once cleaned and flambéed)
Coat the chicken pieces with salt and pepper
Fry the chopped onions in the heated oil and butter (preferably using a cast iron casserole dish).
Add the chicken and fry until the pieces are golden brown
Moisten with 3 glasses of water and cook
Add the colouring saffron (or if you have saffron pistils, dilute them in a little water and add to the mixture)
Reduce the sauce
Meanwhile, blanch the olives for 10 minutes. Repeat if the olives are still bitter.
Dissolve the cornflour or flour in the juice of one lemon and 2 tablespoons of sauce.
Pour this mixture over the cooked chicken
Add the olives
Leave to cook and simmer for a few minutes until the sauce becomes creamy
2 minutes from the end, add some finely chopped parsley

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