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!
Prep: 15 mins Cook time: 35-40 mins Servings: 6 Calories: 196 (see images for nutritional chart)
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
- Rinse out your olives and blanch them in two cups of boiling water in a small saucepan for 15 mins and drain.
- Add 2 tbsp of earth balance and chopped onion to large saucepan and saute on medium heat until golden brown.
- 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.
- Once your water is at a rolling boil add in the cubed chicken breast and let it boil for 15 more mins.
- Lower your heat to low and let dish simmer as you add your mushrooms and cover.
- 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.
- To finish off sprinkle the chopped Italian parsley on top and serve with fresh bread or rice or those fries 😉