Tajine Zeitoun, is a traditional dish from the repertoire of Algerian cuisine. It is a stew, either made with chicken or lamb, and with green olives, and is slowly cooked to enrich the aromas of this dish.
Aside from being the name of this dish, Tajine, is also Arabic for the name of the large clay pot in which this dish is cooked. Zeïtoun means olive in Arabic.
- 1 whole big chicken (washed, cleaned and cut into pieces)
- 5 tablespoons of sunflower oil
- 1 brown onion (finely sliced)
- 1 sliced carrot (optional)
- Black pepper
- 5 strands of saffron
- 150g of pitted green olives (soaked in water)
- Heat sunflower oil in a large pot over high heat.
- Add the sliced onion and the chicken pieces.
- Brown the chicken pieces on both sides.
- Add the salt and the black pepper.
- Stir all the ingredients together with a wooden spoon until the aromas are released.
- Reduce the heat to medium.
- Pour water to cover the chicken.
- Add the saffron.
- Cook slowly on a medium heat.
- After 30 minutes of cooking, add the drained olives and cook again on a low heat until the chicken is tender and the sauce is reduced, but enough to pour on the chicken.
- Remove from the heat and transfer the Tajine to a serving dish.
This dish is best eaten with an Algerian Khobz Eddar (home bread).
Bonne dégustation, Saha ftourkoum!
PS: This Algerian recipe is different from the Moroccan Tajine!