Tagine Chicken Recipe Algerian Olives & Chicken Stew

One-Pot Meals 5 Last Update: Jan 05, 2026 Created: Jan 04, 2026

Serves: 4 People
Prepare Time: 25 minutes
Cooking Time: 50 minutes
Calories: -
Difficulty: Medium

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

Directions

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.
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.
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!
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.
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.
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.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

Approximately 450-550 kcal per serving

Carbohydrates

Approximately 15-20g per serving

Protein

Approximately 35-45g per serving

Fat

Approximately 25-35g per serving

Additional Information

450-550 kcal per serving Carbohydrates: Approximately 15-20g per serving Protein: Approximately 35-45g per serving Fat: Approximately 25-35g per serving Additional Information:Rich in Healthy Fats: Thanks to the olive oil and olives, this stew provides beneficial monounsaturated fats.
Rich in Healthy Fats: Thanks to the olive oil and olives, this stew provides beneficial monounsaturated fats.
Excellent Source of Protein: The chicken with bone in ensures a hearty and satisfying meal.
Packed with Vitamins & Minerals: Carrots, onions, garlic, and spices contribute essential nutrients and antioxidants.

Recipe Success Tips

Ingredient Substitutions & Variations

Chicken: While bone-in chicken thighs or drumsticks are best for flavor and tenderness in this chicken with bone in recipe, you can use mixed pieces. Boneless, skinless chicken thighs can be used as a fallback, but add them later in Step 4 and cook for a shorter time (about 10-15 minutes covered), as they cook faster and are easier to overcook. Bone-in is truly the canonical version for the richest flavor.
Olives: For your large green olives, stick to firm, brine-cured varieties. Avoid anything stuffed, excessively strong Greek-style olives, or smoked olives, as they can overpower the delicate balance of the stew.
Spices: If you can't find Ras el Hanout, don't worry! The other spices still create a fantastic flavor profile. For a truly luxurious touch, a pinch of saffron can replace turmeric for a more vibrant color and nuanced aroma.
Lemon: A tiny amount of chopped preserved lemon stirred in at the end can offer an optional upgrade, adding a deeper, more complex citrus note.
Proteins: For a twist, you can substitute lamb shoulder chunks or turkey pieces for chicken. Just note that these will require a slightly longer simmering time to become tender.
Add-ins: A handful of sliced mushrooms can be added with the carrots in Step 4, as seen in some Algerian regional variations, adding an earthy depth.
Dietary Tweaks: This recipe is naturally gluten-free if served with rice or gluten-free bread. It's also naturally dairy-free, containing no sour cream or yogurt. For a lower-sodium option, use low-sodium chicken stock and consider boiling the olives twice in Step 1.

Cultural Variations

Tajine Zitoune is a classic Algerian chicken and olive stew, originating in Algiers. "Tajine" refers to both the dish and the traditional clay pot it's cooked in, while "zitoune" simply means "olive." This dish is a cornerstone of Algerian cuisine, known for its "white sauce" style, which distinguishes it from some red-sauce stews.
While our tagine chicken recipe focuses on the core Algerian chicken version, it's worth noting that variations exist across Algeria and North Africa. You might find versions with lamb or turkey, or even meatballs. Some regional variations use mushrooms, and the sauce can sometimes lean towards a "red" style, but our recipe celebrates the distinct white-sauce style with carrots, green olives, turmeric, and fresh herbs. It differs from Moroccan chicken with olives, which often incorporates preserved lemons and different spice blends more prominently, and sits distinctly from other African chicken curries or peanut stews found elsewhere on the continent.
Traditionally, this stew is served family-style with Algerian breads like khobz or kesra, or a crusty baguette, perfect for soaking up every last drop of the delicious sauce. It's also fantastic over fluffy couscous or plain white rice, or even Egyptian-style rice. For a complete North African meal, pair it with simple fresh salads like a tomato-cucumber salad, or a refreshing carrot salad. During Ramadan, it might be enjoyed alongside harira soup.

Make-Ahead & Storage Instructions

Fridge: To store any leftovers, allow the Tajine Zitoune to cool completely at room temperature (no longer than 2 hours). Transfer it to an airtight container and refrigerate for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day!
Freezer: This stew freezes beautifully! Once cooled, divide it into individual portions in freezer-safe containers or bags. It can be frozen for up to 3 months. To thaw, transfer to the refrigerator overnight.
Reheating: Reheat the stew gently on the stovetop over low heat, adding a splash of water or stock if the sauce has become too thick. Stir occasionally until heated through. After reheating, taste and re-balance the flavors with a fresh squeeze of lemon juice or a pinch of salt if needed, as flavors can sometimes mellow in the fridge or freezer.

Frequently Asked Questions

Recommended Kitchen Tools

Cooking up a delicious Algerian Tajine Zitoune doesn't have to be a marathon! While this recipe is straightforward, a few smart tools and ingredient choices can make your time in the kitchen even smoother. We're all about making authentic flavors accessible, and sometimes that means a little help from our friends (aka, kitchen gadgets!).

A Heavy-Bottomed Pot or Dutch Oven

Problem: Ever tried to simmer a stew in a thin, flimsy pot? It's a recipe for disaster!
Agitate: Uneven heat distribution can lead to scorched bottoms, stuck-on food, and chicken that’s tough in some spots and mushy in others. You end up stirring constantly and still getting frustrated.
Solution: A good quality, heavy-bottomed pot or Dutch oven (like a trusty cast iron one) is your best friend. It distributes heat evenly, preventing scorching and allowing your stew to gently bubble to perfection. This means less stirring for you and perfectly tender chicken and vegetables every time.

Instant-Read Thermometer

Problem: How do you know if your bone-in chicken is truly cooked through without overcooking it into rubbery submission?
Agitate: Guessing can lead to dry, overcooked chicken or, worse, undercooked poultry that isn't safe to eat. No one wants to serve or eat questionable chicken.
Solution: An instant-read thermometer takes all the guesswork out. A quick poke into the thickest part of the chicken (avoiding the bone) will tell you precisely when it's reached the safe internal temperature of 165°F (74°C), ensuring juicy, tender results every time. It's a small investment for huge peace of mind!

Pre-Blended Ras el Hanout Spice Mix

Problem: Crafting a complex, aromatic spice blend from scratch can be time-consuming and require a well-stocked spice cabinet.
Agitate: Measuring out individual spices like turmeric, cumin, ginger, cinnamon, and various peppers can add precious minutes to your prep time, especially if you're not familiar with the ratios. Plus, if you don't have all the ingredients, you might miss out on that authentic depth.
Solution: Opting for a quality pre-blended Ras el Hanout mix is a fantastic shortcut. This North African staple already contains a harmonious blend of many spices, giving your Tajine Zitoune incredible depth and complexity with just one scoop. It saves time and ensures a beautifully balanced flavor profile without the fuss.