Can I make this stew vegetarian?
Yes, you can omit the chicken and use chickpeas or cannellini beans for protein. Increase the vegetable broth as needed.
DINNER
Hearty Tunisian Chicken and Olive Stew with Saffron
This robust Tunisian chicken and olive stew is a celebration of North African flavors, featuring tender chicken, briny olives, and the golden hue and delicate aroma of saffron, all simmered with fresh herbs for a truly comforting and satisfying one-pot meal.
HOW TO MAKE IT
Let's cook.
01
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brown the chicken in batches for 3-4 minutes per side until lightly golden, then remove and set aside.
02
Add the chopped onion to the pot and cook over medium heat for 5-7 minutes until softened and translucent. Add the minced garlic, ground cumin, and turmeric powder, cooking for 1 minute more until fragrant.
03
Stir in the diced tomatoes, chicken broth, and the steeped saffron with its water. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
04
Return the browned chicken to the pot. Reduce the heat to low, cover, and simmer for 25 minutes, allowing the flavors to meld and the chicken to cook through.
05
Stir in the pitted mixed olives, chopped fresh cilantro, and chopped fresh parsley. Continue to simmer, uncovered, for another 5-10 minutes, or until the stew has thickened slightly and the olives are heated through.
06
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
This robust Tunisian chicken and olive stew is a celebration of North African flavors, featuring tender chicken, briny olives, and the golden hue and delicate aroma of saffron, all simmered with fresh herbs for a truly comforting and satisfying one-pot meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use bone-in, skin-on chicken thighs and remove the skin after browning if desired. A pinch of red pepper flakes can be added with the spices for a subtle kick. Ensure your saffron is good quality for the best color and aroma.
Easy Substitutions
If chicken thighs are unavailable, chicken breast can be used, but reduce the simmering time to prevent drying out. Green olives can be substituted with other briny olives like Castelvetrano. Vegetable broth can replace chicken broth for a lighter option.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
Serving Suggestions
Serve this stew with fluffy couscous to soak up the delicious sauce. It also pairs wonderfully with crusty bread for dipping. For a complete meal, add a side of simple green salad with a lemon vinaigrette. You can also serve it over a bed of plain rice or alongside roasted vegetables.
Common Mistakes
Overcooking the chicken can lead to dry, tough meat; ensure it simmers gently until just cooked through. Not steeping the saffron properly will result in less flavor and color; always crush and steep it first. Adding olives too early can make them too soft and lose their texture; add them towards the end of cooking. Forgetting to taste and adjust seasoning at the end can leave the stew bland or overly salty.
Frequently Asked Questions
What kind of olives should I use?
A mix of pitted Kalamata and green olives works best for a balance of flavor and color, but any good quality briny olive will do.
Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely, then transfer to an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Saffron is a key ingredient in Tunisian cuisine, offering a unique aroma and vibrant color. To get the most out of your saffron threads, always crush them lightly and steep them in a small amount of hot liquid (water or broth) for at least 10 minutes before adding to the dish. This allows the flavor and color to fully bloom, distributing evenly throughout the stew. The combination of fresh cilantro and parsley, known as 'charmoula' in North African cooking, adds a bright, herbaceous finish that balances the richness of the stew.
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