Tajine Zitoun (Olive and Chicken Tagine)
Oh, tajine zitoun… Every time I cook it, I see the alleyways of Algiers again, the scents of spices floating from the small kitchens. This dish is the soul of Algeria: a symphony of tender chicken, olives bringing their salty touch, and gentle vegetables. You know, what makes this tagine so special is the subtle marriage of turmeric and cinnamon, a warmth that wraps each bite. I invite you to make it on a Sunday, when time seems suspended. Serve it with good homemade bread and let yourself be carried away by these flavors from elsewhere. It’s more than a recipe, it’s a heritage, a hug in a plate.
Ingredients
- chicken1 kg (pieces, thighs or breasts)
- onions2 medium, sliced
- garlic4 cloves, crushed
- green olives200 g, pitted
- potatoes3 medium, cubed
- carrots2, sliced
- turmeric1 teaspoon
- cumin1 teaspoon
- cinnamon stick1 stick
- olive oil3 tablespoons
- saltto taste
- black pepperto taste
- halal chicken broth500 ml
- fresh cilantrofor serving
Nutrition
Instructions
- 1
In a large pot, heat the olive oil and brown the chicken pieces on all sides. Remove and set aside.
- 2
In the same oil, sauté the onions and garlic until translucent. Add the turmeric, cumin, cinnamon, salt, and pepper. Mix well.
- 3
Return the chicken to the pot, add the potatoes, carrots, and broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
- 4
Add the green olives, gently stir, and continue cooking covered for another 10 minutes.
- 5
Serve hot, sprinkled with fresh cilantro, with bread or couscous.
- 6
Enjoy this comforting dish, a real trip to Algeria!
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