Moroccan Chicken Tagine with Couscous

Steps

1. Prep veggies Bring a half full kettle to the boil. Finely dice onion; dice capsicum 1cm; grate ginger; mince garlic; halve cherry tomatoes; zest and juice lemon measures. Combine lemon mayonnaise ingredients in a small bowl.
2. Cook chicken Pat chicken dry and season with salt. Heat a knob of butter and a drizzle of oil in a fry-pan on high heat. Cook chicken for about 1 minute on each side until lightly browned (chicken does not need to be cooked through). Remove chicken and set aside. Reserve pan.
3. Cook tagine Heat a drizzle of oil in reserved pan on medium heat. Add onion, capsicum, ginger and garlic and cook for 2 minutes, until softened. Add tagine spice mix and cook for about 1 minute, until fragrant. Return chicken to pan along with water and tomatoes. Bring to a simmer and cook for about 8 minutes, until chicken is cooked through. Turn chicken once while it cooks.
4. Cook couscous Combine boiling water, couscous and ½ tsp salt in a heat-proof bowl. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Add lemon zest and juice, a drizzle of olive oil and season to taste.
5. To finish When chicken is cooked, remove from pan, and stir through cherry tomatoes, dates, spinach and a drizzle of vinegar. Continue to cook for 2 minutes, until the sauce starts to thicken. While sauce simmers, shred chicken into bite-sized pieces. Add chicken back into the sauce and season to taste.
6. Serve couscous and Moroccan chicken tagine topped with a dollop of lemon mayonnaise.