Algerian Tajine Zitoune (Chicken with Olives)

About This Recipe

Tajine Zitoune is one of Algeria's most celebrated dishes, found at every family celebration and festive table. Unlike Moroccan tagines that are often sweet-spiced, this Algerian version is light, aromatic, and savory — chicken braised with green olives, preserved lemon, saffron, and herbs until the sauce is glossy and the chicken fall-apart tender. It's the Algerian cook's demonstration of finesse.

Ingredients

Serves 6

• 1 wholechicken, cut into 8 pieces
• 1.5 cupsgreen olives, pitted
• 1 wholepreserved lemon, rinsed, flesh removed, skin julienned
• 1 largeonion, grated
• 4 clovesgarlic, minced
• 1/4 tspsaffron threads, steeped in 2 tbsp warm water
• 1/2 tspturmeric
• 1 tspginger powder
• 1/2 cupfresh cilantro, chopped
• 1/2 cupfresh parsley, chopped
• 4 tbspolive oil
• 1 tspsalt
• 1/2 cupwater

Instructions

1. 1

   Brown the chicken

   Heat olive oil in a large pot. Season chicken and brown on all sides over medium-high heat. Remove and set aside.

2. 2

   Build the sauce

   In the same pot, sauté onion until soft. Add garlic, turmeric, ginger, and saffron water. Cook 2 minutes.

3. 3

   Braise

   Return chicken to the pot. Add water, half the cilantro and parsley. Cover and simmer on low for 45 minutes.

4. 4

   Add olives and preserved lemon

   Add green olives and preserved lemon peel. Continue cooking for 15 minutes until chicken is very tender and sauce has thickened.

5. 5

   Finish and serve

   Add remaining herbs, adjust seasoning. Serve with crusty bread or semolina porridge.

Variations

• •

  Add artichoke hearts for extra luxury

• •

  Make with veal instead of chicken

• •

  Add capers for extra brininess

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Flavor improves overnight.

Frequently Asked Questions