Chicken breast with olives and carrots

Ingrédients :
4 cuisses de poulet
6 carottes
2 oignons
1 ail
50 gr d’olive denoyautés
2 c à c gingembre moulu
2 c à c piment doux
2 c à c de raz el hanout
colorant safrané


Dans un premier temps, faisons risoler les cuisses de poulet dans de l’huile d’olive. Une fois qu’elles commencent à prendre de la couleur, ajoutons les oignons, l’ail et les épices. Puis assaisonnons.

Laissons cuire 5 petites minutes puis ajoutons les carottes préalablement coupés et les olives. Couvrons d’eau et laissons mijoter 30 minutes.

Chicken Tajine with Olives & Lemon


– 1 chicken
– 4 or 5 onions
– 3 cloves of garlic
– 1 cc of saffron
‘1 candied lemon
– Pitted green olives
– 5 cs of olive oil
– A mixture of chopped parsley and coriander
– Salt, pepper, ras el hanout, pepper, ground ginger


1. I prepare my marinade in the following way: In a bowl put the olive oil or neutral, add the mixture garlic, parsley and coriander + spices. Mix everything and coat your chicken with the latter. You can cook it in an all done, casserole, or tajine. OR put it in the oven or in a rotisserie.
2. Cut the onions into strips that you will add to your dish with the chicken. Add water about 2 glasses (for my part the cooking has been done in the oven) but on a low fire, it is also possible.
3. The chicken should not be dry, for that it is enough to water it regularly (I put a little honey for the color but it is really only optional) since here the goal is still That tajine is salty and unsweetened).
4. For the lemon confit, half I incorporated it into my tajine and the other I used it to water my chicken during cooking. Do not forget pitted green olives or violets that are TOP for this tagine.

Roast Chicken with Olives and Grapes

A Simple List of Ingredients:
1. Whole Chicken Pieces
2. Salt and Pepper
3. Olive Oil
4. Onion
5. Pitted Olives
6. Seedless Grapes
7. Chicken Stock
8. Fresh Rosemary

Bismillah, let’s begin!

Preheat the oven to 200C or Gas Mark 6.
Take 1 Whole Chicken, cut into pieces and on the bone.
You can have the skin on or off – it’s up to you. We prefer it without the skin.
Pat the chicken dry with paper towels and season one side with Salt and Pepper.
Note: Use the bonier pieces of chicken that no one really eats to make the chicken stock for later – check the full recipe at the end for details.
Heat a few tablespoons Olive Oil in an ovenproof frying pan or roasting tin over a medium-high heat.
Once the oil is hot, place the chicken into the pan, seasoned side down. Do this in batches so as not to overcrowd the pan.
Fry the chicken over a medium-high heat for 5 minutes.

Season this side with Salt and Pepper.

Turn over the chicken. Look at how golden brown and delicious it is!
Fry the other side for another 5 minutes.
Remove from the pan and put onto a plate. The chicken should just be browned on both sides and not fully cooked through.
Carry on frying the rest of the chicken in batches.
Until it’s all crispy and golden brown.
Next, take the rest of the ingredients.
Peel and thinly the slice 1 medium Onion.

Into the same pan or tin that you fried the chicken in …
.. put the chicken back in.

Sprinkle over the onion slices.
And, a handful of Pitted Olives. You can use any olive you like – I used black.
Next, the grapes.
Throw in a handful of Seedless Grapes – any will do but I used green.

Place the chicken to roast in the oven for 35 minutes or until cooked through.
Remove everything from the pan.
Place the pan on the heat, and pour in 250ml Chicken Stock. See the full recipe at the end for how I made the stock.
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Add 3 sprigs Fresh Rosemary to the pan.

Bring the stock to the boil. Scrape the bottom of the pan with a wooden spoon to get all the lovely flavour off. Let the sauce cook and reduce until it is as you want it. Be sure to taste for seasoning.

The chicken is beautiful and glossy from all the roasting. And, it tastes so good!

To serve with the chicken, slice 3 medium Potatoes and 5 Carrots into equal-sized rounds.
Toss with Olive Oil, Salt and Pepper. Place in a single layer on an oven tray.

Roast in a 180C or Gas Mark 4 oven for about 40 minutes until golden brown and crispy, turning half-way.
We also ate braised lettuce and peas with the chicken, potatoes and carrots.

Spoon the pan juices over the chicken, and tuck in! Enjoy!



  • 4 chicken thighs (bone-in, skin on) $5.66
  • Pinch of salt and pepper $0.05
  • 1 Tbsp olive oil $0.12
  • 4 cloves garlic, minced $0.24
  • 15oz. can diced tomatoes* $0.89
  • ⅓ cup pitted kalamata olives $1.62
  • ½ tsp dried oregano $0.05
  • 2 cups chicken broth** $0.26
  • 1.5 cups uncooked orzo $0.89
  • ¼ bunch parsley (optional) $0.25
  1. Pat the chicken thighs dry with a paper towel, then sprinkle both sides with a pinch of salt and pepper. Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot and shimmering, add the chicken thighs with the skin side down. Cook the chicken thighs on each side until golden brown (about 5-7 minutes each side), then remove to a clean plate.
  2. Pour off the excess fat from the skillet, leaving just enough to sauté the garlic. Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and very fragrant.
  3. Add the diced tomatoes (with juices), oregano, and some freshly cracked pepper. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan. Roughly chop the kalamata olives, and add them to the skillet.
  4. Add the chicken broth and orzo to the skillet, and stir to combine. Nestle the browned chicken thighs down into the skillet, place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer. Let the skillet simmer for 15 minutes with the lid in place.
  5. Turn the heat off and let the skillet rest for 5 minutes. The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together. The orzo should be tender and slightly saucy. Pull the parsley leaves from the stems, roughly chop them, and sprinkle over top.
*I used garlic and onion flavored diced tomatoes, but regular diced tomatoes will work as well.

**I use Better Than Bouillon concentrate to make my broth. One tsp Better Than Bouillon + 1 cup water = 1 cup broth.


Braised chicken with lemon and potatoes and olives

  • 2¼ pounds bone-in, skin-on chicken thighs
  • Coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 1¼ cups chicken stock
  • 12 ounces baby fingerling potatoes or halved small potatoes
  • 5 garlic cloves, smashed and peeled
  • ½ cup green olives, such as Cerignola, pitted if desired
  • 1 small lemon, washed well, cut into wedges
  • 6 thyme sprigs
  • 1 teaspoon cornstarch
  1. Preheat oven to 450 degrees. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and ½ teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.
  2. Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.
  3. Return skillet to stove. Mix cornstarch with remaining ¼ cup stock, and stir into pan. Bring to a boil to thicken sauce. Serve immediately.


Algerian-Style Duck Breast with Preserved Lemon and Olives


4 duck breasts, boneless (about 3 lb total)
1 medium onion, peeled and sliced vertically into thin crescents
olive oil
3 cloves garlic, sliced
2 quarters preserved lemon, pulp scraped out and discarded
1/4 C tomato paste
1/2 C tomatoes, peeled, seeded and chopped
1 – 1/2 C Spanish Manzanilla pitted olives (rinsed, then soaked in cold water for 4 hours)
pinch turmeric
pinch saffron
pinch paprika
salt, hot sauce to taste
cilantro, minced

In a heavy sauté pan, cook the onions slowly in olive oil about 10 minutes, stirring occasionally, until tender and translucent but not browned. Remove to a side plate.

Wash, then dry the breasts well. Score the breast skin deeply at 1″ intervals and trim off any excess fat. Season lightly (both the olives and the lemon bring brine with them, so be cautious with salt until the dish is more or less done), set the heavy sauté pan over high heat and brown the breasts, skin side down, about 5 minutes. Turn the breasts and quickly sear the meat side — about a minute — and then remove to a side plate.

Add the onions, garlic, preserved lemon, tomato paste, and olives to the pan. Scatter in a pinch of turmeric, a pinch of saffron, and a pinch of paprika. Lay the breasts on top of the vegetables, skin side up, and then add about 2 cups water. The breasts should be in contact with the water but at the same time sitting largely above it.

Roast the duck uncovered in a preheated 350º oven until the breasts reach an internal temperature of 130º — about 20 minutes. Remove the breasts to a side plate, cover with foil and allow to rest about 15 minutes. Meanwhile, return the sauté pan to the stove top, add in the chopped tomatoes and gently simmer the sauce, stirring occasionally, to reduce slightly. Correct the seasoning.

To serve, spoon about 2/3 of the sauce with the olives and onions onto a serving platter. Slice the duck and place on top of the olive-onion sauce. Spoon the remaining olives, onions and sauce over the duck. Garnish with minced cilantro..


Tadjine Zitoune:Algerian Chicken Tajine with Olives,Carrots,Mushrooms


1 chicken or 4 large chicken pieces

250g pitted olives

1 onion

2 to 3 carrots

250g mushrooms


bay leaf

Salt, black pepper



1 tbsp flour

1 lemon


Blanch olives 10min. Drain.

Brown the chicken cut into pieces with 3 tbsp of oil, grated onion and spices.

Add 1 / 2 liters of water and boil.

Halfway through cooking, add sliced carrots, mushrooms and olives and cook.

At the end of cooking, mix flour in  a ladle of sauce and juice of 1 lemon, then pour this mixture over the cooked chicken.

Simmer a few moments until the sauce is smooth.




  • 1 tablespoon olive oil
  • 6 large chicken marylands (about 225g each)
  • 20g unsalted butter
  • 1 large brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 fresh bay leaf
  • 1/4 cup (60ml) fino (dry) sherry
  • 1/4 cup (60ml) manzanilla (dry) sherry
  • 2 1/2 teaspoons shredded orange zest
  • 3/4 cup (185ml) freshly squeezed orange juice, strained
  • 1 cup (250ml) homemade or reduced-salt chicken stock
  • 150g (about 1 cup) Spanish anchovy-stuffed green olives
  • 1 navel orange, peeled, cut into 1.5cm cubes
  • Flat-leaf parsley leaves, to sprinkle


  • 1
    Preheat the oven to 180°C.
  • 2
    Heat the oil in a large heavy-based frying pan over medium-high heat. Working in 2 or 3 batches, brown the chicken pieces for about 5 minutes or until well browned. Sit them in a large roasting dish and set aside.
  • 3
    Pour off all but 1 tablespoon of oil from the pan and reduce the heat to medium. Cook butter and onion for 8 minutes or until onion is lightly golden. Add carrot, celery and bay leaf and cook for about 10 minutes or until vegetables are softened and lightly golden.
  • 4
    Add sherry and cook for 1 minute, then add orange zest, orange juice and stock. Bring to the boil, stirring well to scrape up any cooked-on bits. Pour mixture over chicken and bake for 1 – 1 1/4 hours or until chicken is golden and almost cooked through.
  • 5
    Remove roasting dish from the oven and pour juices into a small saucepan, then cover chicken in the dish to keep warm. Skim off any oil that settles on top of the sauce. Bring to the boil, then simmer for 20 minutes over medium heat or until reduced and thickened. Pour sauce over chicken, scatter with olives and orange and bake for a further 10 minutes. Serve topped with parsley, accompanied by creamy mashed potato and a green salad.


Moroccan Chicken Tagine with Olives and Preserved Lemons

  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 pinch saffron
  • salt and pepper to taste
  • 1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)
  • 1 tablespoon oil
  • 1 onion (sliced)
  • 2 cloves garlic (chopped)
  • 1 teaspoon ginger (grated)
  • 1/2 cup water (or chicken stock)
  • 1 preserved lemon (pith removed, and peel rinsed and sliced)
  • 1 cup olives
  • 1 tablespoon harissa
  • 1 tablespoon honey
  • 1/4 cup parsley (chopped)
  • 1/4 cup cilantro (chopped)
  1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.
  2. Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.
  3. Add the onion, and saute for 3 minutes.
  4. Add the garlic and ginger and saute until fragrant, about a minute.
  5. Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.
  6. Remove from heat and mix in the parsley and cilantro.
Slow Cooker: Optionally implement steps 1-4, place everything except the parsley and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley and cilantro and turning off the heat.
Note: You will probably want to go easy on the salt as the lemons are preserved in a lot of salt and the olives are pretty salty as well.