Moroccan Chicken Tagine with Couscous

Steps

1. Before you start. Bring a half full kettle to the boil.
2. Prep tagine & lemon mayo. Prep onion, ginger, garlic, capsicum and tomato. In a small bowl, combine first measure of lemon zest and juice with mayonnaise.
3. Cook chicken. Pat chicken dry and season with salt. Heat butter and oil in a fry-pan on high heat. Cook chicken for about 4 minutes on each side, until browned (chicken does not need to be cooked through). Remove chicken and place on a plate. Reserve pan.
4. Cook tagine. Heat oil in reserved pan on medium heat. Add onion, ginger and garlic, and cook for 2 minutes, until softened. Add Moroccan spices and cook for about 1 minute, until fragrant. Return chicken to pan along with capsicum, tomato and water measure. Bring to a simmer, cover and cook for about 12 minutes, until chicken is cooked through. Turn chicken once while it cooks.
5. Cook couscous. In a heat-proof bowl, combine boiling water measure, couscous and 1/2 tsp salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Add second measure of lemon zest and juice, and olive oil. Season to taste with salt and pepper.
6. To finish. When chicken is cooked, remove from pan, and stir through dates, spinach and vinegar. Continue to cook for 2 minutes, until sauce starts to thicken. Slice chicken into bite-sized pieces, then add back to sauce. Season to taste with salt and pepper.
7. Serve. Couscous topped with tagine and lemon mayo.