Tajine al Zeitun (Olive Tajine)
Every North African household has its own tajine, and of course everyone will tell you theirs is the best. This one is my father’s, so naturally, I believe he is absolutely right. He knows exactly how I like it best: with small chicken meatballs and plenty of lemon. No discussion needed. It is one of those dishes that feels like home the moment it starts cooking. The smell alone already tells you that something good is happening in the kitchen. For me, this dish has a lot of character. It isn’t the sort of meal that arrives quietly. It makes an entrance. And whilst many people would probably serve it with bread, I will always have a soft spot for eating it with chips. It might not win every traditional argument, but in my opinion, chips are perfect for soaking up all that delicious sauce. In the end, this is more than just a tajine. It is my father’s version, my favourite version, and the one I would happily choose again and again.
4
servings15
minutes25
minutes40
minutesIngredients
1 jar 1 of pitted olives
1 jar 1 whole mushrooms
1 1 lemon (half sliced, the other juiced)
4–5 4–5 medium carrots, sliced diagonally
500 g 500 chicken breast
1 1 onion
2 2 garlic cloves
- SEASONING
salt
pepper
oregano
coriander
turmeric
bay leaves
parsley
Directions
- Boil the olives in a saucepan with a slice of lemon until the excess salt has been removed. Then set aside.
- Meanwhile, finely mince the chicken breast or blend it in a food processor. Add the spices and mix everything together well. Shape the mixture into small, walnut-sized patties.
- Heat a little oil in a saucepan. Slice the onions and garlic and fry in the oil until the onions are translucent.
- Add the mushrooms and carrots and continue to fry. Season with the same spices used for the patties.
- Add warm water until the vegetables are completely covered. Simmer until the vegetables are tender.
- Then add the chicken patties to the pan and continue cooking until they are cooked through.
- Add two fresh lemon slices and continue to simmer the sauce until it has reduced to about half its original volume.
- Finally, remove a ladleful of the sauce from the pot, add the juice of half a lemon and stir well. Return this mixture to the tajine and cover the pot again.
- Sprinkle with freshly chopped parsley before serving.
- Serving suggestion: Serve hot. This goes particularly well with chips.
Equipment
- Two saucepans or a tajine
- Food processor
- Ladle
Notes
- This is my father’s recipe.
- Serving suggestion: serve hot. This goes particularly well with chips.