Algerian Chicken and Olive Stew
Transport your taste buds to North Africa with this flavorful Algerian Chicken and Olive Stew, a comforting dish that strikes the perfect balance between savory and citrusy. Tender chicken thighs are simmered to perfection in a fragrant broth infused with warm spices like cumin, turmeric, coriander, and paprika. Carrots, potatoes, and green olives add hearty texture and briny complexity, while a splash of lemon juice brightens the dish with a zesty kick. Finished with a sprinkle of fresh parsley for a vibrant touch, this one-pot meal is both nourishing and satisfying. Perfect for pairing with crusty bread, fluffy couscous, or steamed rice, this stew is an easy yet exotic way to bring global flavors to your dinner table. Ready in just over an hour, it’s a must-try recipe for those seeking bold, comforting, and authentic Algerian cuisine!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 bunch fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 cups chicken stock
- 1 cup green olives (pitted)
- 2 tablespoons lemon juice
- 3 medium carrots
- 2 large potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
Finely chop the onion and garlic. Add them to the pot and sauté until softened and fragrant, about 3-4 minutes.
Chop the carrots and potatoes into bite-sized pieces. Add them to the pot along with the cumin, turmeric, coriander, and paprika. Stir well to coat the vegetables in the spices.
Return the chicken thighs to the pot and pour in the chicken stock, ensuring the chicken is mostly submerged. Bring to a boil, then reduce the heat to low and cover. Let simmer for 30 minutes.
Add the green olives and lemon juice to the pot, stir gently, and continue to simmer uncovered for another 20-30 minutes, until the chicken is tender and the sauce has thickened slightly.
Roughly chop the fresh parsley and sprinkle it over the stew just before serving.
Serve hot with warm bread, couscous, or rice.
Nutrition Facts
Calories |
3695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 7153 mg | 311% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 28.6 g | ||
| Protein | 309.5 g | 619% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 670 mg | 52% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6981 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
