Chicken tagine m’qualli
“Ever since I left home in my 20s, my mother cooks this when I visit. The onion sauce and spices for a tagine m’qualli (turmeric, saron and ground ginger) create the most satisfying lavours, and preserved lemon and olives bring delicious vibrancy. Modern Moroccans cook tagines in regular pots or pressure-cookers. Don’t be discouraged if you don’t own a traditional conical tagine pot.” Chef Nargisse Benkabbou, author of Casablanca: My Moroccan Food (£20, Mitchell Beazley)