Entree: Algeria – Central Culinary Region – طاجين الزيتون ➤ Tajine Zitoun (Algerian braised chicken stew with green olives and preserved lemon in a fragrant spiced sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 2 lb (900 g) total
- 1 1/2 tsp (9 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) saffron threads, crushed and soaked in 1 tbsp (15 ml) warm water (optional)
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 cup (240 ml) green olives, pitted (about 150–180 g)
- 1 preserved lemon, pulp removed, rind rinsed and thinly sliced (or 2 tbsp (30 g) preserved lemon rind)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 g) honey or sugar (optional, to balance flavors)
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro
- Salt and pepper to taste

Instructions

1. Season chicken: pat chicken pieces dry and rub with 1 tsp (6 g) salt, black pepper, ground ginger, turmeric, and cinnamon. If using saffron, add soaked saffron and its water to the rub.
2. Brown chicken: heat 3 tbsp (45 ml) olive oil in a heavy-bottomed tajine or large covered skillet over medium-high heat. Brown chicken pieces on both sides in batches until golden, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Sauté aromatics: reduce heat to medium, add sliced onion and sauté until soft and beginning to color, about 8–10 minutes. Add minced garlic and tomato paste and cook 1–2 minutes to develop flavor.
4. Braise: return chicken to the pan, nestling pieces into the onions. Add 1 cup (240 ml) water or stock, honey or sugar if using, and remaining 1/2 tsp (3 g) salt. Bring to a gentle simmer, cover, and braise on low heat for 30–35 minutes until chicken is tender and nearly cooked through.
5. Add olives and preserved lemon: stir in green olives and sliced preserved lemon rind, plus lemon juice. Continue to simmer uncovered for 8–10 minutes to meld flavors and slightly reduce the sauce. Adjust seasoning with salt and pepper.
6. Finish and garnish: stir in chopped parsley and cilantro just before serving. If sauce is too thin, increase heat briefly to reduce slightly; if too salty, add a splash of water or extra lemon juice for balance.
7. Serve: transfer tajine to a shallow serving dish, spoon sauce and olives over chicken. Serve hot with couscous, crusty bread, or steamed rice to soak up the sauce.
8. To store: refrigerate leftover tajine up to 3 days; gently reheat on the stovetop, adding a splash of water to loosen the sauce if needed.