📝 About This Recipe
A jewel of Algerian gastronomy, Tajine Zitoune is a sophisticated balance of savory, salty, and subtly sweet flavors. This classic Maghreb dish features succulent chicken braised in a velvety sauce infused with ginger, turmeric, and saffron, punctuated by the briny pop of blanched green olives. It is a celebratory meal that transforms humble ingredients into a fragrant masterpiece, embodying the warm hospitality of North African home cooking.
🥗 Ingredients
The Poultry
- 2.5 lbs Chicken pieces (bone-in, skin-on thighs and drumsticks for maximum flavor)
- 1 tablespoon Lemon juice (to clean and prep the chicken)
The Aromatics & Base
- 1 tablespoon Smen (Clarified butter) or Ghee (can substitute with olive oil)
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion (very finely grated or processed into a paste)
- 3 pieces Garlic cloves (minced)
- 3 medium Carrots (peeled and sliced into 1/2 inch rounds)
The Spice Blend
- 1 teaspoon Ground ginger
- 1/2 teaspoon Turmeric
- 1 piece Cinnamon stick (essential for authentic aroma)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Saffron threads (crushed and soaked in 2 tbsp warm water)
- to taste Salt (use sparingly as olives are naturally salty)
The Star Ingredients
- 1.5 cups Green olives (pitted, preferably Moroccan or Algerian varieties)
- 2 cups Chicken stock (unsalted or low-sodium)
- 1/4 cup Fresh parsley (finely chopped for garnish)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
Begin by prepping the olives. To remove excess saltiness, place the pitted green olives in a small saucepan of cold water. Bring to a boil, let simmer for 5 minutes, then drain. Repeat this process once more with fresh water, then set the olives aside.
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2
Pat the chicken pieces dry with paper towels. Rub them lightly with a bit of salt, black pepper, and a touch of lemon juice.
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3
In a heavy-bottomed tagine or a Dutch oven, heat the smen (or ghee) and olive oil over medium-high heat.
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4
Add the chicken pieces to the pot, skin-side down. Sear until the skin is beautifully golden and crisp, about 5-7 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside on a plate.
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5
Lower the heat to medium. In the same fat, add the grated onion. Sauté for 5-8 minutes until translucent and soft, but not browned. Add the minced garlic and cook for another minute until fragrant.
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6
Stir in the ground ginger, turmeric, and the cinnamon stick. Toast the spices with the onions for 30 seconds to release their essential oils.
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7
Return the chicken and any accumulated juices back into the pot. Add the sliced carrots and the saffron-infused water.
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8
Pour in the chicken stock until the chicken is roughly two-thirds submerged. Bring the liquid to a gentle simmer.
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9
Cover the pot tightly. Reduce the heat to low and let it braise gently for 30 minutes.
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10
After 30 minutes, add the blanched olives to the pot. Cover again and continue cooking for another 15-20 minutes, or until the chicken is tender and falling off the bone and the carrots are soft.
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11
Remove the lid. If the sauce is too thin, increase the heat slightly and simmer uncovered for 5 minutes to reduce and thicken it into a silky glaze.
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12
Taste the sauce. Adjust salt if necessary, though the olives usually provide enough. Remove the cinnamon stick before serving.
💡 Chef's Tips
Double-blanching the olives is crucial; skipping this will make the final dish unpleasantly salty. For an even deeper flavor, grate the onion instead of chopping it; the onion juice creates a thicker, more cohesive sauce (marqa). If you prefer a thicker sauce, you can whisk 1 teaspoon of cornstarch with a tablespoon of water and stir it in during the last 5 minutes. Use bone-in chicken; the marrow adds a richness to the broth that boneless cuts simply cannot provide. If you don't have a traditional clay tagine, a heavy cast-iron Dutch oven is the best modern substitute.
🍽️ Serving Suggestions
Serve steaming hot alongside a mound of fluffy couscous to soak up the aromatic sauce. Pair with 'Khobz Dar' (Algerian semolina bread) or a crusty baguette for an authentic experience. A side of crisp, fresh Moroccan carrot salad with cumin and lemon provides a refreshing contrast. Serve with a glass of mint tea or a sparkling pomegranate spritzer to cleanse the palate. Garnish generously with fresh parsley and a squeeze of fresh lemon juice just before eating.