A recipe by Malik 🫒

"Tajine Zitoune is a traditional Algerian dish made by simmering chicken with olives and aromatic spices until tender. The olives give the sauce its distinctive rich and briny taste.

In Algeria, it is often prepared for family gatherings, celebrations, and honoured guests. Because olives are central to the country’s agriculture and cuisine, the dish represents hospitality, tradition, and Mediterranean heritage." The Vice Chair of Brothers of the University of Bath Islamic Society 25/26. 

Cook time: 45 minutes

Serves 4

Ingredients

• 680g bone-in, skin on chicken drumsticks
• 1 onion, finely diced
• 4-5 medium carrots, cut into rounds
• 400g green olives, pitted, draining and soaked in water for 30 minutes
• 1 tbsp cornstarch
• 1 lemon, juiced, to taste
• 4 garlic cloves, finely chopped
• 1/4 cup parley, chopped
• 3 tbsp olive oil
• Spices: salt, 2 bay leaves, 1 tsp turmeric, 1/2 tsp of cinammon, gorund ginger, cumin, curry powder, black pepper

Method

1. In a large pot, heat the oil on medium-high heat. Sprinkle the chicken with 1 tsp salt and sear on both sides for 2-3 minutes until lightly golden. Set aside on a plate. 
2. To the same pot, add diced onions and cook for 3-5 minutes until soft and translucent. Add the garlic and cook for a further 30 seconds. Add the carrots and stir for a few minutes. 
3. Add the chicken back into the pot with the bay leaves, turmeric, cinnamon, ground ginger, cumin, curry powder, black pepper and 1/2 tsp salt. 
4. Stir, then add 2 cups of water and bring to a boil. Cover and simmer for 15 minutes. 
5. Uncover and add the soaked olives, continue to simmer for 15 minutes. 
6. Combine the cornstarch with 2 tbsp of water in a small bowl to make a slurry. Pour into the stew to thicken the sauce, stir and simmer for 5 minutes. 
7. Add lemon juice to taste and garnish with chopped parsley. 
8. Serve with bread or over rice. 

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