Stew
Tajine Zitoune
About
A refined Algiers wedding dish of chicken and tiny meatballs in a lemony white sauce with green olives and mushrooms, quite distinct from the sweeter Moroccan tagines.
Equipment
- Large pot
- Bowl
- Small pan
- Slotted spoon
Ingredients
Chicken pieces1 kg
Minced beef or lamb (for meatballs)250 g
Green olives, pitted1½ cups
Button mushrooms200 g
Onion, grated1
Garlic3 cloves
Egg1
Breadcrumbs2 tbsp
Ground cinnamon½ tsp
Black pepper1 tsp
Butter or oil3 tbsp
Lemon1
Fresh parsleya small bunch
Saltto taste
Waterabout 3 cups
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