Tadjine Kibda chemoula b' zeitoun - Algerian liver in chermoula sauce with olives

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Here is a new recipe for a delicious and simple meal, a little change from the usual Kibda Chermoula, that you can serve with any beautiful bread  of your choice like a Matlou or Khoubz chaïr.

You can use any type of liver you like - from beef, mutton or even poultry. Optionally you can also include the other parts of the gizzard into this dish, to ecomonize. Ideal for using the chicken gizzards many of us may not know what to do with. Also I like to add extra carrots since my children enjoy carrots and they are very good source of nutrients for them too!

Tadjine Kibda chermoula b' zeitoun

serves 4

• 500g liver (beef, mutton, chicken, etc) trimmed and cut into bite sized pieces
• 1 large onion, chopped fineor sliced 
• 2-3 (or more) garlic cloves, minced finely
• handful of pitted green olives
• 4-5 carrots, cleaned and sliced
• 1 tsp tomato paste
• 1/2 tsp sweet paprika
• pinch of ground cumin and coriander
• sprig of fresh thyme (or dry)
• Harissa or any other hot pepper paste (to taste optional)
• oil/ salt/ black pepper/water
• chopped parsely and cilantro

1. Clean and trim the liver and vegetables.
2. Sauté the onion in oil along with the garlic until golden in colour.
3. Push the mixture to the side, then add in the tomato paste to caramelize.
4. Add in the carrots, spices, thyme and enough water to cover the carrots. Add very small amount of salt, you can add more later after adding the liver. Also the olives are salty so beware of the salt.
5. Cook on a low heat until the carrots are tender.
6. Now add in the liver and olives; simmer until the liver is cooked through.
7. Taste for seasoning. Re-season if needed.

And as always I pray your table is surrounded by warmth of blessings, food, laughter, family and fun!


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