Algerian Olive Chicken Tagine | kitchenMaestro

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It’s the time for Arabic Flavour recipe of the month, a traditional dish that comes from the beautiful Algeria:)  An authentic  Algerian Olive Tajine with chicken stew and spiced meatballs! 

This Arabic flavour recipe was presented by the beautiful Najat Al-Seeedi ( the host of the month) and she was so excited to share her simple rich and flavourful  Algerian tagine with us. Indeed, when the recipe was posted I was in a hurry to try it, since I like everything cooked in Tagines 🙂 and the photo below shows my entry for it. 

Tagines are a must in every North African’s Ramdani table, and since we are now enjoying the days of the holy month of Ramadan, this dish came out to be the perfect choice . A classical Algerian dish that is made of chicken stew and meatballs cooked on a bed of spiced vegetables and generous amount of olives… cooked and served in the popular traditional tagine.

I would love to thank  Najat for sharing this recipe, providing us a great opportunity  to try a wonderful dish from Algerian cuisine,it was a new experience for me and I can say that I loved it! 

Now, will leave You with the full recipe adapted from Arabic flavour,Enjoy! 🙂 

– To make meatballs, in a medium bowl put onion, garlic, minced lamb, along with all spices. Using your hands mix well until combined.  A add salt, pepper, parsley and the egg. Keep mixing,  then shape the meat dough into small size balls and fry in a little amount of oil. Keep a side.

– In a medium pot or a tagine heat 2 Tablespoons of vegetable oil, add chicken ,onion, garlic, carrots and mushrooms. Add salt and cook over low heat for 15 minutes, then add all tagine spices, and chopped parsley . Add water to only cover chicken pieces and allow to simmer for 10 minutes, stirring occasionally.

– Add fried meat balls, and olives. Cook until chicken and vegetables are tender and water is reduced. About 25 minutes.

– Serve hot with some Arabic bread, soup, or your choice of salad . Bon Appétit 🙂

This content was originally published here.

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