Entree: Algeria – Constantine & East – طاجين الزيتون ➤ Tajīn Zaytūn (Algerian chicken stew with green olives and preserved lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 3 tbsp (45 ml) olive oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total)
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 1 cinnamon stick
- 1 preserved lemon, rinsed, pulp removed, rind thinly sliced
- 1 cup (150 g) pitted green olives (preferably Algerian or Castelvetrano)
- 2 tbsp (30 ml) fresh lemon juice (optional, to brighten)
- 2 tbsp (8 g) fresh parsley, chopped
- Salt to taste

Instructions

1. Heat the olive oil in a heavy-bottomed skillet or tagine over medium heat. Pat the chicken dry and brown on both sides, about 6–8 minutes total. Remove and set aside.
2. Add the sliced onion to the pan and cook until soft and beginning to color, about 6 minutes. Stir in the garlic and spices (turmeric, paprika, ginger, cumin) and cook 1 minute to bloom the spices.
3. Return the chicken to the pan. Add the chicken stock, cinnamon stick, preserved lemon rind, and olives. Bring to a gentle simmer.
4. Reduce heat to low, cover, and braise for 35–45 minutes until the chicken is cooked through and tender, stirring once or twice. If the sauce reduces too much, add a splash more stock or water.
5. Remove the cinnamon stick. Stir in lemon juice if using and adjust salt to taste.
6. Sprinkle with chopped parsley and serve the Tajine Zitoun over steamed couscous, rice, or with crusty bread.