Named after the pot in which it’s traditionally prepared, this North-African stew comes in many flavours, from beef and prune to pea and artichoke, but chicken and olive is one of the best-loved Moroccan versions. The conical shape of the earthenware tagine helps to keep everything deliciously moist, but, happily, it can be made just as well in an ordinary pot, too.
Prep 15 min
Cook 45 min
Serves 4-6
