Tagine Chicken Recipe Algerian Olives & Chicken Stew

Craving a dish that transports you straight to the vibrant kitchens of North Africa? Get ready to discover Tajine Zitoune, an authentic Algerian chicken with olives stew that’s as comforting as it is flavorful. This isn't just any tagine chicken recipe; it's a culinary journey featuring tender chicken, savory green olives, and aromatic spices, all simmered together in a rich, golden sauce. Perfect for a cozy family dinner or a special gathering, this African cuisine recipe brings the heart of Algerian tradition right to your table.
We’ve tested this recipe extensively for US kitchens, ensuring you can achieve that deep, olive-forward flavor without any overpowering saltiness. It’s a beautifully balanced stew – savory, lightly citrusy, and warm with spices – that works wonders on a weeknight but feels special enough for any occasion. Whether you’re a beginner cook or an experienced home chef, our easy-to-follow guide will help you master this incredible chicken stew with rice or crusty bread. Let's dive into making your new favorite African dish recipe!

Ingredients

• For the Stew:
• Chicken: 2-3 lbs bone-in, skin-on chicken thighs or drumsticks (about 4-6 pieces)
• Green Olives: 1 cup firm green olives in brine (such as Castelvetrano-style), whole or pitted
• Onion: 1 large yellow onion, finely chopped
• Garlic: 4 cloves garlic, minced
• Carrots: 2 medium carrots, peeled and sliced into 1/2-inch rounds
• Olive Oil: 2-3 tablespoons good quality olive oil and olives
• Water or Stock: 3-4 cups water or mild chicken stock (low-sodium preferred)
• Lemon Juice: 1-2 tablespoons fresh lemon juice (from about 1/2 lemon)
• Fresh Herbs: 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro (coriander), divided
• Bay Leaf: 1 small bay leaf
• Thyme: 1 sprig fresh thyme (or 1/2 teaspoon dried)
• Spices:
• Turmeric: 1 teaspoon ground turmeric (or a pinch of saffron threads, optional)
• Cumin: 1/2 teaspoon ground cumin
• Ginger: 1/2 teaspoon ground ginger
• Cinnamon: 1/4 teaspoon ground cinnamon
• Black Pepper: 1/2 teaspoon fresh black pepper
• Salt: Salt to taste (use sparingly, as olives are salty)
• Ras el Hanout (Optional): 1/2 teaspoon Ras el Hanout blend

Directions

1. Step 1 – Prep the Olives First, let's get those whole green olives ready! Rinse them thoroughly under cold water. Place the rinsed olives in a bowl and cover with fresh cold water. Let them soak for 20-30 minutes. After soaking, drain the water. Bring a small pot of water to a simmer, add the olives, and blanch for 3-5 minutes. Drain, taste one – if still very salty, repeat the blanching process once more. Drain again and set aside. This crucial step helps manage their saltiness and bitterness, ensuring a balanced stew.
2. Step 2 – Brown the Chicken Pat your chicken with bone in pieces very dry with paper towels. Season them lightly with salt and pepper. In a heavy-bottomed pot or Dutch oven (or a clay tagine with a diffuser, using lower heat), heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken pieces until golden brown on both sides (about 2-3 minutes per side). Don't worry about cooking them through; we just want that beautiful color and flavor. Remove the chicken to a plate and set aside, leaving the rendered fat in the pot. If using a clay tagine, sear more gently and in smaller batches to prevent scorching.
3. Step 3 – Build the Onion & Spice Base Reduce the heat to medium. Add the chopped onions to the same pot, adding another splash of olive oil if needed. Cook, stirring occasionally, until the onions are soft and translucent but not browned, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the turmeric (or saffron), cumin, ginger, cinnamon, black pepper, and optional Ras el Hanout. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step really wakes up their flavors!
4. Add Carrots, Herbs & Liquid Stir in the sliced carrots, about half of the fresh parsley and cilantro, the thyme sprig, and the bay leaf. Return the browned chicken pieces to the pot, nestling them among the vegetables. Pour in enough water or mild chicken stock to come most of the way up the chicken, but don't fully submerge it – we want a saucy stew, not a soup. Bring the mixture to a gentle simmer, then cover the pot and cook for 15-25 minutes, or until the chicken is almost tender.
5. Add the Olives & Reduce the Sauce Stir in the prepped green olives. If using a clay tagine, you might need to add a splash more water to prevent scorching. Continue to simmer the stew, uncovered or partially covered, until the chicken is fully cooked and very tender (it should practically fall off the bone!), the carrots are soft but still hold their shape, and the sauce has reduced to a glossy, spoon-coating consistency. This could take another 15-20 minutes, depending on how much liquid you started with.
6. Finish with Lemon & Fresh Herbs Remove the pot from the heat. Stir in the fresh lemon juice (and a little chopped preserved lemon, if using, for an extra zing). Taste the sauce and adjust the salt if needed (remember the olives bring a lot of flavor!), adding a pinch more pepper if desired. Sprinkle generously with the remaining fresh parsley and cilantro. Serve your delicious Tajine Zitoune hot.