This dish holds a special place in my heart. I first learned how to make it from my Algerian friend’s mum, and from that moment on, I was hooked. There’s something magical about the way the warm spices, tender chicken, tangy preserved lemons, and briny olives come together... it’s the kind of meal that fills your kitchen with the most incredible aroma and makes you want to gather around the table. Of course, I couldn’t resist adding my own little twist. I like to throw in a handful of raisins for a hint of sweetness. It’s not exactly traditional, and my friend gave me a sceptical look the first time I did it, but I love how the subtle sweetness balances the bold flavours. If you’ve never made a tagine before, don’t worry. you don’t actually need a special tagine pot to enjoy this dish. A good heavy-bottomed pan or Dutch oven works just as well. At its core, a tagine is really just a slow-cooked stew, layered with rich spices and sometimes a touch of dried fruit or nuts. So, whethe...