An Olive Tagine as Good as in the Medina

© Maylis Leroy

An iconic Maghreb dish and a true Friday ritual, couscous has never been more beloved. With her light-hearted humour and fun approach to cooking, Inès Turki, known as @inescious, unveils Le couscous, ma mère et moi, a book published by Solar that takes us on a journey between Algiers and Tunis. Inside, you’ll find deeply comforting recipes—from crispy briks to her mother’s couscous, all the way to the unbeatable mint tea. A colourful blend of memories, flavours, and pure comfort. One of our favourites: a beautifully fragrant olive tagine that transports you straight across the Mediterranean… without leaving your kitchen. So grab your olive oil—it’s time to cook!

For 4 people
Prep time: 10 min
Cook time: 30 min
Rest time: 30 min

2 onions
½ cup olive oil
1 tbsp butter
4 chicken thighs
1 tsp cinnamon
1 tsp ginger
1 tsp turmeric
½ tsp cumin
1 bunch parsley
200 g green olives
Salt and pepper

Finely chop the onions, then mix them in a pot with the olive oil, butter, chicken thighs, spices (cinnamon, ginger, turmeric, cumin) and a bit of chopped parsley. Let marinate in the refrigerator for 30 minutes.

Place the pot over medium heat for 15 minutes, then add the olives. Season with salt and pepper. Pour in 1 litre of hot water and let simmer for about 30 minutes, until the sauce reduces.

Serve topped with fresh parsley, alongside bread or rice.

A little extra tip

Olives are like books—when they’re good, you just can’t stop! You can also use purple olives for a twist.

Discover also a warming wonton soup to escape to Hong Kong, and the secret behind the famous Baulois fondant cake.