JEJ ZITOUNE, the chicken tajine with green olives and lemon

Riad Le Clos des Arts

Riad Zitoune Jdid Derb Tbib 50 Marrakech   Medina , Marrakech, 40000 Marruecos


  • 4 chicken legs
  • big red onion
  • 2 garlic gloves
  • 2 tablespoons parsil
  • 2 teaspoon turmeric
  • 1 1/2 teaspoons hot paprika
  • 1 lemon "confit"
  • 1 cup green olives
  • 3 tablespoons olive oil
  • salt and pepper

[Resource Id: instructions, Set: recipeview]

  1. Chop the red onion in medium pieces. Smash the 2 garlic gloves. Chop the parsley. Separe the flesh from the outside of the lemon. Keep the skin aside.
  2. Heat the olive olive in the clay tajine (or in a thick pan). Add onion, garlic, parsley and spices and roast for 10 mins. Add the chicken pieces, continue roasting, then wet with 2 dl of water. Let cook for 30 mins.
  3. Check the seasoning and the thickness of the sauce, if required add salt/pepper or water. Add the green olives to the sauce and place lemon skin stripes on the chicken legs.
  4. Serve hot with saffron rice.