Chicken and olives is the very first “tadjine” recipe I ever learned and of course being in the States I learned without a tadjine. It isn’t necessary to cook this dish in one, but it is used traditionally. This dish is usually called a tadjine throughout the country and is served in one but in the city of Algiers it’s just called chicken and olives, no tadjine required. This dish is paired great with bread as is everything in the Algerian cuisine. You can use any cut of chicken but my husband’s favorite is the leg and mine is the thigh since those are the tastiest parts of meat. Whatever it is you have on hand would surely do the job wonderfully.
- 4 medium sliced onions
- 3 pounds chicken (whichever cut you like)
- 6 ounces green olives
- 4 ounces sliced mushrooms
- 1 tablespoon cornstarch
- 1/2 teaspoon cumin
- 2 teaspoon cinnamon
- 1 teaspoon ground saffron
- 4 tablespoons olive oil
- salt to taste
- black pepper to taste
- In a large pot, heat olive oil over medium heat.
- Add sliced onions and sprinkle with salt to help sweat.
- Add chicken, season with cumin, cinnamon, saffron, salt and pepper.
- Brown chicken slightly.
- Add water to just cover the chicken.
- In a clean cup warm a half cup of water and add the tablespoon of cornstarch. Whisking fast to ensure there will not be any clumps of cornstarch.
- Add mixture to pot.
- Simmer for 30-45 minutes add olives and mushrooms. Continue for an additional 5 minutes.
*As with every recipe that comes translated from Algeria there is a lack of boullion. The meat is very different there than in the States, so if your dish is lacking “richness” in flavor please add a chicken bouillon.