An elegant reimagination of Algeria’s classic Djedj bel Zitoun. Chicken is slow-cooked with olives and finished with a delicate lemon cream sauce.
- 05 pcschicken thighs
- 2 tbspolive oil
- 1 pcsonion, chopped
- 150 ggreen olives, pitted
- 1 pcslemon (zest + juice)
- 150 mllight cream
- ½ tspTurmeric
- ½ tspginger powder
- 10 gsalt
- 2 gpepper
- few Sprigparsley
- Preparation
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Brown chicken in oil; set aside.
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In the same pot, sauté onion; add spices.
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Return chicken; pour in water to cover halfway.
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Simmer 40 min.
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Add olives, lemon zest, and juice; cook 10 min more.
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Stir in cream before serving.
Presentation
Serve in a clay tagine or deep plate, garnish with lemon slices and parsley sprigs.
Chef’s Secrets
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Rinse olives to reduce saltiness.
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Add cream off-heat for smooth texture.
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Serve with steamed potatoes or couscous
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Brown chicken in oil; set aside.
-
In the same pot, sauté onion; add spices.
-
Return chicken; pour in water to cover halfway.
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Simmer 40 min.
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Add olives, lemon zest, and juice; cook 10 min more.
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Stir in cream before serving
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- ~480 kcal per serving. Rich in protein, vitamin C, and heart-healthy fats.
- Lean protein that supports muscle growth and boosts metabolism; easily digestible and versatile.