Algerian Olive Stew (Tadjin Zitoun) - Chekchouka

green olives

🥗Healthier: kalamata olives

💰Cheaper: canned black olives

Kalamata olives provide a richer flavor, while canned black olives are more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are a great source of protein and quicker to cook.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock is fresher, while water is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Drain the jar of olives and taste them; soak in hot water if too salty or bitter.

In a deep pan or wok, pour a generous amount of vegetable oil and heat to medium.

Add chicken drumsticks and sear for 2-3 minutes on each side; remove and set aside.

Wash and cut mushrooms into big chunks; add to the pan to soak up oil and chicken juices until brown, then set aside.

Peel and chop 1 medium onion and press and chop 1 clove garlic; combine and add to the pan over medium heat with more oil until translucent.

Add back the mushrooms and mix well.

Peel and chop 2 large carrots into thick slices; add to the pan along with the drained olives and seared chicken.

Add black pepper, turmeric, ginger powder, thyme, cinnamon, bay leaves, and salt; mix well.

Add enough water to cover the olives and bring to a boil; then reduce heat to low, cover, and cook for 25-30 minutes.

Let cool slightly and stir in heavy cream to thicken the sauce; mix well and let rest for 5 minutes before serving.

Squeeze lemon on top before serving and enjoy with French baguette.

Cooking Techniques

Equipment Needed

Spice Level: