Named after the conical earthenware vessel in which it’s cooked, a tagine is a satiating Moroccan stew typically prepared with lamb, legumes, dried fruit, almonds, herbs, and spices. Regional iterations abound, taking cues from the various ethnic groups that have populated Morocco since the 8th century. Laroot’s interpretation is composed of organic free-range chicken for protein, potassium, and vitamin B12; chickpeas for fiber and additional B vitamins; figs for blood-sugar regulation; and olives for vitamin E and healthy fats. The mixture is gently simmered in a sweet-and-sour liquid spiced with immunity-boosting turmeric, saffron, ginger, and sumac.