Algerian Chicken with olives- Tajine Zitoune


Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author LDS's Mom


  • 1 whole chicken cut into 8 to10 portions
  • 4 tbsp chopped cilantro
  • 2 tbsp chopped parsley
  • 4 medium carrots sliced
  • 1 medium onion finely chopped
  • 4 garlic cloves finely chopped
  • 1 small lemon
  • 1 tsp turmeric
  • 1/4 tsp ginger powder
  • 4 tbsp olive oil
  • 1 cup of green pitted olives or pimento stuffed olives
  • Salt and pepper


  1.  In a saucepan, put olive oil over medium heat. Add in onion, garlic, and chicken pieces. Season with salt and pepper. Make sure you don’t put too much salt, as you will be adding olives later and the olives are salty. Add ginger powder and saute the chicken with the vegetables for 5 minutes.
  2.  Add in the lemon juice, parsley and 2 tablespoons of chopped cilantro. Let cook for 5 to 10 minutes or until the chicken is golden brown.
  3.  Add in turmeric, carrots and 2 cups of water(the water should cover the chicken). Bring to boil then lower the heat and simmer until chicken is tender for about 25 minutes.
  4.  In meanwhile, boil the olives for 10 minutes. After that wash the olives and redo the operation for the second time, to get rid of its salt. Drain and set aside.
  5. Once the chicken is tender, toss in the green olives and let simmer until the chicken is completely cooked for about 10 minutes. The sauce should be thick and reduced.
  6.  Check the seasoning, then turn off the heat. Sprinkle with the remaining chopped cilantro.
  7. Serve.

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