Tajine Zitoun: Chicken with Olives and Preserved Lemon

  • Total time - 1 hour 30 minutes
  • Preparation - 20 minutes
  • Cooking/Braising - 1 hour 10 minutes
  • Servings: 4
  • Country: Mauritania
Chicken tagine with sauce, green olives, and lemon pieces, served in a traditional clay pot.

Tajine Zitoun is one of the most common and beloved tagine recipes that crosses regional borders. It is a flavour-intense dish that is salty (olives and lemon) and earthy (spices) at the same time. It tastes best with homemade preserved lemon, but store-bought can also be used.

The chicken should be marinated before cooking to soak up as much flavour from the spices as possible. As the chicken braises, a rich, yellow sauce forms, which is the main attraction of this dish.

Ingredients

For the Marinade and Tagine

  • 800 g chicken thighs or breasts, cut into portions
  • 1 large piece onion, finely chopped
  • 1 cup green olives (pitted), rinsed
  • 0.5 piece preserved lemon, pulp removed, rind cut into pieces
  • 250 ml chicken broth
  • 3 tbsp olive oil

Spices and Herbs

  • 1.5 tsp turmeric, ground
  • 1 tsp ginger, ground
  • 0.5 tsp black pepper
  • 1 tsp sweet paprika
  • 0.5 cup fresh coriander (cilantro), chopped (for marinade and garnish)
  • 0.5 cup fresh parsley, chopped (for marinade and garnish)

Instructions

Step 1: Marinating the Chicken

In a bowl, mix 2/3 of the coriander, 2/3 of the parsley, turmeric, ginger, black pepper, and paprika. Add the chicken and rub the spices into the meat. Let it marinate for at least 30 minutes, ideally 2 hours.

Step 2: Searing the Base

Heat the olive oil in a large pot or tagine. Add the onion and cook for 5-7 minutes until soft. Remove some of the onion to cover the bottom, and place the chicken on top.

Step 3: Braising

Pour in the chicken broth. Add the preserved lemon and olives. Bring to a boil, then reduce the heat to low, cover, and braise for 60 minutes, or until the chicken is very tender and the sauce is thick.

Step 4: Finishing

If the sauce is too thin, remove the lid and cook for another 10-15 minutes until the liquid reduces and thickens. Taste and add salt as needed (remember, olives and preserved lemon are salty).

Step 5: Serving

Serve the Tajine Zitoun hot, sprinkled with the remaining fresh parsley and coriander. The traditional accompaniment is couscous or white bread for soaking up the sauce.