Algerian
Tajine Zitoune
An Algerian chicken and olive stew with a pale, fragrant sauce, tender carrots, and a bright lemon finish. The olives are blanched first so the sauce stays balanced and savory rather than too salty.
Watch it madeCasa Bena Cuisine · 6:27
Ingredients
- Chicken thighs or drumsticks, bone-in500g
- Pitted green olives180g
- Carrots, cut into thick batons2 small
- Small onion, finely grated1
- Garlic cloves, crushed2
- Neutral oil1 tbsp
- Smen or butter1 tsp
- Ground ginger1/2 tsp
- Ground turmeric1/4 tsp
- Ground cinnamon1 pinch
- Black pepper1/2 tsp
- Saltto taste
- Water1 1/2 cups
- Fresh parsley, chopped2 tbsp
- Lemon juice1 1/2 tbsp
- All-purpose flour1 tsp
- Egg yolk1
Method
- Place the olives in a small saucepan, cover with water, bring to a boil, and simmer for 5 minutes, then drain; repeat once more to soften their saltiness.
- Season the chicken lightly with black pepper, ginger, turmeric, cinnamon, and a little salt.
- Heat the oil and smen in a heavy pot or tajine base over medium heat, then add the chicken and turn it until lightly sealed on all sides.
- Add the grated onion and crushed garlic, then cook gently for 5 minutes, stirring until the onion melts into the fat without browning.
- Pour in the water, bring to a simmer, cover, and cook for 20 minutes.
- Add the carrot batons and continue simmering, covered, for 10 minutes.
- Add the drained olives and cook for another 10 to 15 minutes, until the chicken is tender and the sauce is reduced but still spoonable.
- In a bowl, whisk the egg yolk, lemon juice, flour, and 2 tablespoons of hot cooking sauce until smooth.
- Lower the heat and stir the lemon mixture into the pot, moving gently so the sauce thickens without scrambling.
- Simmer for 2 minutes, taste for salt and lemon, then finish with chopped parsley.
- Serve hot with khobz or kesra to scoop up the olive-studded sauce.
Common questions
Can I substitute the smen in Tajine Zitoune if I don’t have it?
Yes. Use unsalted butter, ghee, or a mix of butter and neutral oil. Smen adds a deeper, funky flavor, but butter gives the right richness and helps the onions melt into the sauce.
How long should the chicken cook so it stays tender, not dry?
After sealing and adding the liquid, simmer about 20 minutes before the carrots, then 10 minutes with carrots and 10 to 15 minutes with olives. Stop when the chicken is just tender and pulls easily from the bone.
What are the most common mistakes when making Tajine Zitoune?
Over-salting early, skipping the olive blanching, browning the onion too much, and boiling too hard are the biggest issues. Keep the heat low, soften the olives first, and let the sauce simmer gently so it stays silky.
How should I store leftovers, and does this dish reheat well?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of water if needed. The flavor often improves overnight, but avoid vigorous boiling to protect the chicken texture.
What is the best way to serve Tajine Zitoune?
Serve it hot with bread, couscous, or plain rice to catch the sauce. Spoon plenty of olives and carrots over the chicken, and finish with chopped parsley. A little lemon on the side works well if you want extra brightness.