Moroccan Chicken Tagine with Couscous

Steps

1. Bring a half full kettle to the boil. Prepare vegetables. Finely dice onion; dice capsicum 1cm; mince ginger and garlic; dice tomato 1cm. Set all aside.
2. Heat butter and a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and season. Cook for about 1 minute on each side until coloured. Transfer to a plate. Return pan to medium heat with a drizzle of oil. Add onion, capsicum, ginger and garlic, and cook for 1-2 minutes until softened.
3. Add tagine spice mix and cook for about 1 minute, until fragrant. Add chicken, tomato, stock, sugar and vinegar. Bring to a gentle simmer and cook for about 8 minutes, until chicken is cooked through. Turn chicken once during cooking.
4. Meanwhile, combine boiling water, couscous and salt in a heat-proof bowl. Stir, cover and leave for 5 minutes, then fluff up grains with a fork. Add lemon zest and juice and season to taste. Combine lemon mayonnaise ingredients in a small bowl.
5. When chicken is cooked, remove from pan, and stir through dates and spinach. Continue to cook for 2-3 minutes until the sauce starts to thicken. While sauce simmers, shred chicken into bite-sized pieces. Add chicken back to pan with sauce and season to taste.
6. To serve, place couscous onto plates, spoon over Moroccan chicken tagine and dollop with lemon mayonnaise.