Algerian, healthy, low calorie, low fat, Uncategorized

Tajeen Zeytoun – Algerian Chicken and Olive Stew

Perhaps the most iconic Maghribi dish is the tajeen. Tajeen is a slow cooked stew usually made in a clay pot also known as tajeen. While clay pots may have made their way out of most modern kitchens, the dishes they inspired are still a huge part of North-West African cuisine.

 

Today’s techniques don’t fully capture the flavours released using slow cooking clay pots, but they still capture those tantalizing Maghribi-Mediterranean aromas and tastes. An Algerian staple, the chicken and olive stew, tajeen zeytoun, is a light dish bursting with vibrant layers of flavour. It’s a simple and easy to make dish, perfect for a midweek dinner.

 

Indulgence tip: if you’re feeling particularly indulgent you can enjoy this Algerian style and serve it on french fries! This is how I grew up eating this dish at home: a few fries at the bottom of a bowl with the tajeen ladled on top. Delicious!

 

Looking forward to your feedback and hearing about how this turns out for you. Be sure to take pictures and share 🙂

 

Happy healthy eats!

 

Adarah

 

 

 

Prep: 15 mins Cook time: 35-40 mins Servings: 6 Calories: 196 (see images for nutritional chart)

 

Ingredients:

 

10 oz Pimento Stuffed Spanish Olives

1 small sweet onion chopped

2 tbsp earth balance

5 cups of water

1 cup of baby carrots

1 ½ tsp salt or to taste

2-3 cloves minced garlic

1 tsp cumin

½ tsp ground pepper

1 lb of cubed chicken breast

7 oz of mushrooms (preferably whole)

1 egg yolk

1 bunch of Italian parsley chopped

 

  1. Rinse out your olives and blanch them in two cups of boiling water in a small saucepan for 15 mins and drain.
  2. Add 2 tbsp of earth balance and chopped onion to large saucepan and saute on medium heat until golden brown.
  3. Pour in 3 cups of water into the pan and add baby carrots, blanched olives, 1 ½ tsp of salt (remember olives may still be salty so taste and add salt as you cook), 2-3 cloves of minced garlic, 1 tsp cumin, ½ tsp ground pepper, and bring to boil.
  4. Once your water is at a rolling boil add in the cubed chicken breast and let it boil for 15 more mins.
  5. Lower your heat to low and let dish simmer as you add your mushrooms and cover.
  6. Take ½ a cup of your tajeen’s broth and the yolk of the egg. While whisking the broth in a small bowl drop in the yolk and continue to whisk quickly so the yolk doesn’t cook. This should leave you with a creamy looking mixture that you’ll now pour back into your tajeen. This is called the aqda and is meant to thicken the broth.
  7. To finish off sprinkle the chopped Italian parsley on top and serve with fresh bread or rice or those fries 😉

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