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Tajine Zitoune
Chicken with Green Olives
A classic Algerian stew featuring tender chicken pieces simmered in a fragrant broth with briny green olives, carrots, and a blend of aromatic spices. This dish is comforting, flavorful, and perfect served with couscous or crusty bread.
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- 1 whole Bone-in chicken pieces(cut into 8-10 portions (e.g., thighs, drumsticks))
- 2 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(finely chopped)
- 4 medium Carrots(sliced)
- 1 tsp Turmeric
- 0.25 tsp Ginger powder
- 0.5 tsp Ground cumin
- 0.5 tsp Cinnamon
- 0.5 tsp Black pepper
- 1 tsp Salt(or to taste, be mindful of olive saltiness)
- 1 cup Green olives(pitted, soaked in water for 30 mins to reduce saltiness)
- 1 tbsp Lemon juice
- 4 tbsp Fresh parsley(chopped, divided)
- 2 cups Water or chicken broth(or enough to cover chicken)
- 1 tbsp Cornstarch (optional)(mixed with 2 tbsp water for thickening)
ðšâð³ äœãæ¹
- 1
Prepare the chicken and aromatics: Pat the chicken pieces dry. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Sear the chicken: Add the chicken pieces to the pot and season with salt, pepper, turmeric, ginger, cumin, and cinnamon. Sear the chicken on all sides until lightly browned, about 5-7 minutes.
- 3
Add vegetables and liquid: Stir in the sliced carrots. Pour in enough water or chicken broth to mostly cover the chicken. Add 2 tablespoons of chopped parsley and the lemon juice.
- 4
Simmer the stew: Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender.
- 5
Add olives and thicken: Stir in the soaked and drained green olives. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce has thickened.
- 6
Finish and serve: Taste and adjust seasoning if needed. Stir in the remaining 2 tablespoons of chopped parsley. Serve hot, garnished with extra parsley, with couscous or crusty bread.
ð¡ ããã®ã³ã
- âSoaking the olives is crucial to remove excess saltiness, which can overpower the dish.
- âUsing bone-in chicken adds more flavor to the stew.
- âAdjust the spices to your preference. Ras el hanout can be used as a substitute for some of the individual spices.
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- Add a pinch of saffron for a richer color and flavor.
- Some recipes include a small amount of preserved lemon for an extra layer of citrusy tang.