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:

Tadjine Kefta bel zeitoun (Meatballs with olives)
Tadjine hout bel zeitoun (Fish with olives)
Kidba Mchermoula bel zeitoun (Liver with olives)
Tadjine Djedj bel Kosbour (Chicken with coriander and olives) This is very similar to the Moroccan version of Tadjine zeitoun

And as a bonus definitely try out this Algerian olive bread! YUMMY!

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. 

🎥 HD AVAILABLE 🎥 

Video recipe for Tadjine Zeitoun (Chicken with Olives) below

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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

INGREDIENTS 

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

METHOD 

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.

TO SERVE 

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

KICHEN TIPS

Make Ahead

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

SAHA F'TOURKOUM! - BON APPÉTIT! - ENJOY! 

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 ➤ 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!