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Tadjine Djedj b' Zeitoun | Algerian Chicken with Olives




بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته


To take a break from all the lamb we have been eating over the past week or so (from our lamb sacrficed for Eid el Kebir) I made an Algerian tadjine that is traditional and very popular. Today I present it you to all with love .... a wonderfully fragrant Moorish classical dish from Algeria called Tadjine djej bel zeitoun (chicken stew with olives) This tadjine is not to be confused with another tadjine from Morocco with the same name. This particular verion here in Algeria is called Tadjine djej bel kosbour (chicken stew with cilantro) I have posted about it here (click here))

Djedj Tadjine b' zeitoun Algérienne

  • 1 whole chicken, cut up into 8 portions
  • 1/2 bunch fresh cilantro (about half cup) roughly chopped
  • 1/2 bunch fresh parsely (about half cup) roughly chopped
  • Handful of green pitted olives 
  •  4 large carrot, sliced 
  • 3 cloves of garlic 
  • few sprigs of fresh thyme 
  • few threads of saffron (optional - only for colouring) 
  • half of one confit lemon (preserved lemon) optional
  • harissa to taste 
  • salt/pepper/oil 

  1. Clean and cut the chicken into smalls pieces. (Leave the skins on, then remove before serving) 
  2. Brown the chicken in oil. 
  3. Chop garlic finely minced spices, parsely and 1 bunch of cilantro. 
  4. Add the remaining ingredients mixing all together well and simmer gently. 
  5. Pour over chicken with 1 cup of water, cover and cook, stirring to reduce the sauce (add 1 cup of water if necessary) 
  6. When the chicken is nearly cooked, add the lemon confit (or the juice of the lemon), olives and second bunch of cilantro. 
  7. Olives should be softened after cooking. 
  8. Finish cooking by checking the seasoning and reduce by reducing the sauce by half. 
  9. This is usually serve with just some crusty bread to sop the juices.but I will think it would nicely with rice or couscous.

Trick: Optionally, add in other types of olives.
Beware of how much salt you add, since the olives are already salty.


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8 comments:

  1. looks mouth wateringly good, my type of bland dish if i was to eat one.

    ReplyDelete
  2. This looks so good, just what I would like to eat right now! Can't wait for my husband's return from Algeria, he always has algerian olives in his suitcase ;-)

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  3. It looks perfect! I have been wanting to try making this dish ever since I tried it at an Algerian iftar party ooooh...... maybe 10 years ago!! I just never got around to looking for a recipe for it. I will try this for sure and hope it doesn't take me another 10 years to get the ingredients together! (Not sure if I have the green olives)

    ReplyDelete
  4. Ma sha Allaah,i found your blog 2 days ago, and i completely fell in love with your recipes and pictures.
    If i want to cook this in a tagine, do i just put everything at once? or do i have to brown the chicken first?

    ReplyDelete
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  6. Masha'Allah, looks amazing, planning to add it to the Ramadan rotation insha'Allah! I've always seen this made with turmeric and ginger- is that a different dish or just a variation (perhaps regional?) on the same recipe?

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  7. "Long-time reader, first-time commenter – This recipe is brilliant! I’ve made it 4 times now with a few different variations each time (e.g. substituting the tofu for pork or chicken) and every time it’s turned out beautifully. It’s almost as good as my local ramen place. Thanks for this! It’s getting me through the long winter. Techlazy.com Crazyask.com Howmate.com

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  8. You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting. UpdateLand

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