Chettinad-style Olive Stuffed Chicken Tajine

Ingredients

While the original Tunisian Tajin sfinari bil zaytun is typically prepared with lamb or beef, this Chettinad adaptation replaces the meat with chicken for a lighter and more accessible version. Additionally, the Chettinad spices and flavors, such as star anise and black peppercorns, are incorporated to infuse the dish with the distinct taste of Chettinad cuisine. We alse have the original recipe for Tajin sfinari bil zaytun, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 1 cup (200g) green olives, pitted 1 cup (200g) green olives, pitted
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Chettinad spice blend (including star anise, black peppercorns, cinnamon, cloves) 2 tablespoons Chettinad spice blend (including star anise, black peppercorns, cinnamon, cloves)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with Chettinad spice blend, turmeric powder, red chili powder, cumin powder, coriander powder, ginger-garlic paste, and salt. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat vegetable oil in a tajine pot or a deep, heavy-bottomed pan over medium heat. Add the chopped onions and minced garlic. Sauté until the onions turn golden brown.
3. 3.
   Add the marinated chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Stir in the diced tomatoes and cook for a few minutes until they soften.
5. 5.
   Add the pitted green olives to the pot and mix well.
6. 6.
   Reduce the heat to low, cover the pot, and let the chicken cook for about 45 minutes to 1 hour, or until it is tender and cooked through.
7. 7.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly cleaned and pat-dried before marinating to enhance the flavors.
• Chettinad spice blend — You can either prepare your own Chettinad spice blend by grinding together star anise, black peppercorns, cinnamon, and cloves, or use a pre-made blend available in stores.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the dish.
• Serve the Tajine with steamed rice or naan bread to soak up the flavorful gravy.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Chettinad-style Olive Stuffed Chicken Tajine hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a complete and satisfying meal.

Presentation advice

Present the Tajine in the traditional tajine pot, if available, to showcase the cultural fusion of Tunisian and Chettinad cuisines. Alternatively, serve it in a deep serving dish, allowing the vibrant colors of the dish to shine through.