Entree: Algeria – Kabylie – طاجين الزيتون ➤ Tājīn az-Zaytūn (Slow-braised chicken with green olives and preserved lemon cooked in a tajine)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 3 lb (1.4 kg) whole chicken, cut into 8 pieces, skin on
- 3 tbsp (45 ml) olive oil
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) ground ginger
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 bay leaf
- 1 cup (240 ml) chicken stock
- 1 cup (150 g) pitted green olives, preferably Castelvetrano or local Kabyle olives
- 1 preserved lemon, rind rinsed and thinly sliced
- 2 medium carrots, cut into 2-inch (5 cm) batons
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh cilantro and parsley combined

Instructions

1. Rub the chicken pieces with salt, ground ginger, turmeric, cumin, and black pepper; let rest 20 minutes to absorb the spices.
2. Heat the olive oil in a tajine or heavy Dutch oven over medium-high heat. Brown the chicken pieces in batches, 4–5 minutes per side, then remove and set aside.
3. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook until softened and lightly golden, about 8 minutes. Add the minced garlic and tomato paste and cook 1 minute more.
4. Return the chicken to the pot, add the bay leaf and chicken stock, scrape any browned bits from the bottom, and bring to a gentle simmer.
5. Add the carrots, cover, and reduce heat to low; simmer gently 30 minutes, turning the chicken once.
6. Stir in the olives, preserved lemon slices, and lemon juice; cover and cook another 10–15 minutes until the chicken is cooked through and the sauce has slightly thickened.
7. Check seasoning and remove the bay leaf. Garnish with chopped cilantro and parsley before serving with crusty bread or couscous.