Back in the early 1970s, my parents were living in Morocco where my mom, a curious and talented cook, discovered North African cuisine. She especially liked the region’s legendary tagines, made of meat or poultry that’s been braised with fruits and/or vegetables in a traditional conic-shaped claypot. Her favorite one had chicken, green olives and lemon. But being married to an Iranian man who preferred saucier stews to spoon over his basmati rice, she created a hybrid version, which went on to become a family favorite. Over the years, she has tried to give it more of a Morrocan spin by serving it with couscous, but nostalgia gets the better of me because I still like it best with fluffy Basmati rice.

To this day, mom cooks up a big pot of her “poulet aux olives” every time we go back home. Everyone loves it and almost always has seconds …. and thirds. It’s fairly light, pretty healthy and very simple to make (which – I am now thinking – is why she maybe made it so often). Perfect for a weekday dinner but also elegant enough for a fancier affair.

Ingredients

Instructions