Entree: Algeria – Oran & West – طاجين الزيتون ➤ Tājīn az-Zaytūn (Algerian braised chicken with green olives, preserved lemon, and warm spices)

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

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

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

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6–8 pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, about 12 oz (340 g), thinly sliced
- 4 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground ginger
- A pinch (about 0.0035 oz (0.1 g)) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 preserved lemon, about 1.4 oz (40 g), rinsed, pulp discarded, rind thinly sliced
- 2 cups (300 g) green olives, pitted (Murcia/Manzanilla or similar)
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (4 g) chopped fresh cilantro

Show original ingredient measurements

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), about 6–8 pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, about 12 oz (340 g), thinly sliced
- 4 cloves garlic, minced
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) sweet paprika
- 1/2 tsp (2.5 ml) ground ginger
- A pinch (about 0.1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 preserved lemon, about 1.4 oz (40 g), rinsed, pulp discarded, rind thinly sliced
- 2 cups (300 g) green olives, pitted (Murcia/Manzanilla or similar)
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 1 tbsp (4 g) chopped fresh cilantro

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a wide heavy skillet or tagine over medium-high heat. Season the chicken pieces with salt and pepper and brown in batches, 5–6 minutes per side; transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, and sauté the sliced onions until soft and golden, about 10 minutes. Add garlic and cook 1 minute.
3. Stir in cumin, paprika, and ground ginger; add the saffron with its soaking water and cook 1 minute to release aromas.
4. Return the browned chicken to the pan, nestling pieces into the onions. Add preserved lemon slices, olives, and chicken stock. Bring to a gentle simmer.
5. Cover and braise over low heat (or in a 325°F / 160°C oven covered) until chicken is cooked through and tender, 35–45 minutes.
6. Uncover for the last 10 minutes to slightly reduce the sauce if needed. Stir in lemon juice if using, and adjust seasoning.
7. Finish with chopped parsley and cilantro. Serve with steamed couscous or crusty bread.