Tajine Zitoune (Algerian Olive & Chicken Stew)

Ingredients

• 3 tablespoons olive oil
• 680 grams bone-in, skin on chicken drumsticks (or use chicken thighs or full legs)
• 1 1/2 teaspoons salt (divided)
• 1 onion (finely diced)
• 4 garlic cloves (finely chopped)
• 453 grams carrots (approx. 4-5 medium carrots, cut into rounds)
• 2 bay leaves
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon black pepper
• 400 grams green olives (pitted, drained and soaked in water for 30 minutes)
• 1 tablespoon cornstarch (plus 2 tablespoons water to make a slurry)
• 1 lemon (juiced, to taste)
• 1/4 cup parsley (chopped)

Steps

1. 1

   In a large pot, heat the olive oil over medium high heat. Sprinkle the chicken with 1 teaspoon of the salt and sear on both sides for 2-3 minutes until lightly golden. Remove to a plate and set aside.

2. 2

   To the same pot, add the diced onions and cook for 3-5 minutes until soft and translucent. Add the garlic and cook for an additional 30 seconds. Add the carrots and stir for a few minutes.

3. 3

   Add the chicken back in along with the bay leaves, turmeric, cinnamon, ground ginger, cumin, curry powder, black pepper and the remaining 1/2 teaspoon of salt. Stir, then add 2-3 cups of water and bring to a boil. Cover and simmer for 15 minutes.

4. 4

   Uncover and add in the soaked olives and continue to simmer for an additional 15 minutes. Combine the cornstarch with the 2 tablespoons of water in a small bowl to make a slurry. Pour the slurry into the stew to thicken the sauce. Stir and simmer for an additional 5 minutes.

5. 5

   Add in the lemon juice to taste and garnish with the chopped parsley. Serve with bread or over rice.