North Africa · Main
Tajine Zitoune (Braised Chicken with Green Olives and Mushrooms in Lemon-Saffron Sauce)
Succulent braised chicken thighs in a fragrant saffron and cinnamon veloute, studded with blanched green olives and earthy mushrooms.
The story
Originating in the northern coastal cities such as Algiers and Blida, Tajine Zitoune is a staple showpiece for formal Friday lunches and wedding banquets. The dish reflects the refined Ottoman-Andalusian heritage of northern Algerian cuisine, balancing savory poultry with sweet aromatic spices and tart citrus. A key technical requirement is blanching the cured green olives multiple times to purge harsh brine while preserving their plump texture and bright chlorophyll color.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Aghrum Oufourki (Kabyle Hearth Bread Stuffed with Wild Spring Greens and Herbs)
A rustic Berber semolina flatbread packed with seasonal wild greens, fragrant herbs, and olive oil, griddled crisp over an open flame.
Atai bi Na'na (Frothy Maghrebi Gunpowder Green Tea with Fresh Mint)
A ceremonial, golden-amber green tea brewed with fresh spearmint and poured from height to create a velvety crown of foam called rezza.
Bakbouka (Spiced Tripe and Offal Stew with Zucchini and Chickpeas)
A rich Algerian stew of tender lamb offal, chickpeas, and zucchini simmered in a pungent garlic-caraway dersa.
Chakhchoukha de Biskra (Torn Thin Flatbread in Spicy Lamb and Chickpea Broth)
Silky hand-torn rougage sheets soaked in a fiery, fragrant red broth brimming with tender lamb, chickpeas, and ras el hanout.