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Tadjine Djedj b' Zeitoun | Algerian Chicken with Olives

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Today I present it you to all with love .... a wonderfully fragrant Moorish classical dish from North Africa -Algeria called Tadjine djej bel zeitoun (chicken stew with olives)This is by far the best dish in Algerian North African kitchen. 

This tadjine is not to be confused with another tadjine from Morocco with the same name.

I have 4 other Tadjine zeitoun (olive stew) recipes up on my blog if you'd like to take a look:

For this recipe, I'm using pitted green olives that I've boiled to remove the excess saltiness. You can use other varities of olives if you like. 

Video recipe for Tadjine Zeitoun (Chicken with Olives) below

I hope you enjoy this video! So cook up a pot of this deliciously earthy stew today ! And if you're enjoying the recipes I've been posting on my blog and new YouTube channel, and you would like to support my channel ...don't forget to give the video a THUMBS UP! And also subscribe to my channel by following THIS LINK.

Also check out this delicious Algerian dish that uses an unusual ingredient - Jerusalem artichokes!


So let's get started with the recipe...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 5  min |   INACTIVE PREP TIME : 5 min   |  COOK TIME : 35-45 min 

soup/stew recipes | serves about 6

Tadjine Djedj b' Zeitoun | Algerian Chicken with Olives
Traditional Algerian Recipe

Chicken (I used thighs and legs - about 1 per person)
1 large onion, chopped
4 large carrots, sliced
3-4 cloves of garlic, minced
3 TBS of chopped parsley,
3 TBS of chopped coriander/cilantro
Few sprigs of thyme
180g - 1 cup pitted green olives
2 tsp turmeric (or optionally use saffron instead)
2 tsp Ras el hanount spice mixture (optional)
salt, white (or black) pepper
olive oil, water or stock

  1. Put the olives in water to boil for about 15minutes to remove the excess saltiness.
  2. Clean and cut the chicken into smalls pieces. (Leave the skins on, then remove before serving) 
  3. Brown the chicken in oil. 
  4. Chop garlic finely minced spices, parsley and the cilantro. 
  5. Add the onion and garlic to soften.
  6. Once soft, add in the carrots, half the herbs, spices and a pinch of salt mixing all together well. You can add more salt in later if needed.
  7. Pour in the water or stock, enough to cover the ingredients. Cover with a lid and cook on low heat until the chicken is tender.
  8. Once the chicken is done, add in the drained boiled olives, squeeze of lemon and the rest of the herbs. 
  9. Continue to simmer the dish, uncovered until the sauce has reduced and thickened. 
  10. Finish cooking by checking the seasoning and adding more salt if needed.
This is usually serve with just some crusty bread to sop the juices.but I will think it would nicely with rice or couscous.

Serve this delicious dish with crusty bread or Algerian style bread such as this Khoubz el tadjine or Khoubz el Dar.

    Make Ahead
    ⇝ This stew is easily made ahead up to 2 days before you would like to serve it.

    Did you make a recipe?
     I’d love to see pics of your creations on Instagram & Facebook. Just Hashtag them #thetealtadjine
    © All recipes, content, and images, including any not yet watermarked, are copyright of THE TEAL TADJINE, unless noted otherwise. You are free to print recipes for personal use, but you may not republish (i.e., copy and paste) anything from this site at other blogs, websites, forums, Facebook pages, and other sites that are available to search engines, without prior written and specific permission. All rights reserved

     ➤ This stew  would be delicious served  with this homemade bread
    ➤ Or even try this zataar fan-tans.
    ➤ Or get inspired at the Recipe Index.

    do you like olives? let me know below!


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

    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 ;-)

    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)

    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?

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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?

    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

    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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