Entree: Algeria – Algiers & North Coast – طاجين الزيتون ➤ Tajine Zitoun (Chicken and olive tajine)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- pinch saffron threads (optional), about 0.0035 oz (0.1 g)
- 1 bay leaf
- 2 cups (480 ml) low-sodium chicken stock or water
- 1 preserved lemon, rinsed and thinly sliced (about 2–3 tbsp (30–45 g))
- 1 1/2 cups (225 g) pitted green olives (stone removed), preferably brined
- 2 medium carrots, sliced on the bias, about 8 oz (225 g)
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley (for garnish)
- 1 tbsp (15 ml) lemon juice (if additional brightness desired)

Show original ingredient measurements

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cinnamon
- 1 tsp (3 g) ground turmeric
- 1 tsp (2 g) sweet paprika
- pinch saffron threads (optional), about 0.1 g
- 1 bay leaf
- 2 cups (480 ml) low-sodium chicken stock or water
- 1 preserved lemon, rinsed and thinly sliced (about 2–3 tbsp / 30–45 g)
- 1 1/2 cups (225 g) pitted green olives (stone removed), preferably brined
- 2 medium carrots, sliced on the bias, about 8 oz (225 g)
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley (for garnish)
- 1 tbsp (15 ml) lemon juice (if additional brightness desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Brown the chicken: heat 2 tbsp (30 ml) olive oil in a heavy skillet or tagine over medium-high heat. Season chicken pieces with salt and pepper and brown in batches, skin-side down first, until golden (4–6 minutes per side). Remove and set aside.
2. Sauté aromatics and spices: reduce heat to medium, add chopped onion and cook until softened and translucent, 6–8 minutes. Add minced garlic, tomato paste, cinnamon, turmeric, paprika, saffron (if using) and bay leaf; cook 1–2 minutes until fragrant, stirring to coat the onions.
3. Braise the chicken: return browned chicken to the pot, nestling pieces into the onion-spice mixture. Add carrots and pour in 2 cups (480 ml) chicken stock so liquid comes about halfway up the chicken. Bring to a simmer, cover, and reduce heat to low; simmer gently for 30–35 minutes until chicken is tender.
4. Add olives and preserved lemon: uncover, add pitted green olives and sliced preserved lemon; simmer uncovered another 10–12 minutes to meld flavors and reduce the sauce slightly. Adjust seasoning with salt, pepper, and 1 tbsp (15 ml) lemon juice if desired for extra brightness.
5. Finish and serve: remove bay leaf, sprinkle chopped fresh parsley over the tajine, and serve hot with crusty bread or couscous.

1. Brown the chicken: heat 2 tbsp olive oil in a heavy skillet or tagine over medium-high heat. Season chicken pieces with salt and pepper and brown in batches, skin-side down first, until golden (4–6 minutes per side). Remove and set aside.
2. Sauté aromatics and spices: reduce heat to medium, add chopped onion and cook until softened and translucent, 6–8 minutes. Add minced garlic, tomato paste, cinnamon, turmeric, paprika, saffron (if using) and bay leaf; cook 1–2 minutes until fragrant, stirring to coat the onions.
3. Braise the chicken: return browned chicken to the pot, nestling pieces into the onion-spice mixture. Add carrots and pour in 2 cups chicken stock so liquid comes about halfway up the chicken. Bring to a simmer, cover, and reduce heat to low; simmer gently for 30–35 minutes until chicken is tender.
4. Add olives and preserved lemon: uncover, add pitted green olives and sliced preserved lemon; simmer uncovered another 10–12 minutes to meld flavors and reduce the sauce slightly. Adjust seasoning with salt, pepper, and 1 tbsp lemon juice if desired for extra brightness.
5. Finish and serve: remove bay leaf, sprinkle chopped fresh parsley over the tajine, and serve hot with crusty bread or couscous.