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Chicken stew with carrots, whole green olives, bay leaves in a white pot with a spoon in it, a blue plate with pita, a blue pate with the ends of spoons, a small blue bowl with chopped parsley on a blue tile background.
5 from 4 ratings

Tajine Zitoune (Algerian Olive & Chicken Stew)

Yield: 4 Servings
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Author: Amina Al-Saigh
This aromatic Algerian stew combines chicken drumsticks with carrots and the star of the show: green olives! Everything stews with fragrant spices to make a comforting and hearty tajine. It's perfect for dipping with crusty bread or to serve with rice.
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Ingredients
  

  • 3 tablespoons olive oil
  • 680 grams bone-in, skin on chicken drumsticks, or use chicken thighs or full legs
  • 1 1/2 teaspoons salt, divided
  • 1 onion, finely diced
  • 4 garlic cloves, finely chopped
  • 453 grams carrots, approx. 4-5 medium carrots, cut into rounds
  • 2 bay leaves
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon black pepper
  • 400 grams green olives, pitted, drained and soaked in water for 30 minutes
  • 1 tablespoon cornstarch, plus 2 tablespoons water to make a slurry
  • 1 lemon, juiced, to taste
  • 1/4 cup parsley, chopped

Instructions
 

  • In a large pot, heat the 3 tablespoons olive oil over medium high heat. Sprinkle the 680 grams bone-in, skin on chicken drumsticks with 1 teaspoon of the 1 1/2 teaspoons salt and sear on both sides for 2-3 minutes until lightly golden. Remove to a plate and set aside.
  • To the same pot, add the diced 1 onion and cook for 3-5 minutes until soft and translucent. Add the 4 garlic cloves and cook for an additional 30 seconds. Add the 453 grams carrots and stir for a few minutes.
  • Add the chicken back in along with the 2 bay leaves, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cumin, 1/2 teaspoon curry powder, 1/2 teaspoon black pepper and the remaining 1/2 teaspoon of salt. Stir, then add 2-3 cups of water and bring to a boil. Cover and simmer for 15 minutes.
  • Uncover and add in the soaked 400 grams green olives and continue to simmer for an additional 15 minutes. Combine the 1 tablespoon cornstarch with the 2 tablespoons of water in a small bowl to make a slurry. Pour the slurry into the stew to thicken the sauce. Stir and simmer for an additional 5 minutes.
  • Add in the 1 lemon to taste and garnish with the 1/4 cup parsley. Serve with bread or over rice.

Notes

  • Make sure the green olives you use have been rinsed, drained and soaked in cold water for 30 minutes. This step is crucial to ensure the Tajine does not end up very salty due to the salt content in the olives.
  • For the chicken, you can use any bone-in cut for great flavour. If you only have boneless, that will work too, but the chicken will need less cooking time. Allow the tajine to simmer with the carrots and all ingredients for 10 minutes before adding back in the boneless chicken.
Serving: 1Serving, Calories: 503kcal, Carbohydrates: 24g, Protein: 23g, Fat: 37g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 23g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 2634mg, Potassium: 798mg, Fiber: 8g, Sugar: 8g, Vitamin A: 19699IU, Vitamin C: 29mg, Calcium: 134mg, Iron: 3mg
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