Moroccan Chicken Tagine with Couscous

Steps

1. Sear chicken Heat 1 Tbsp butter and a drizzle of oil in a medium pot on medium-high heat. Pat chicken dry and season. Cook for about 1 minute on each side until browned (chicken does not need to be cooked through). Transfer chicken to a plate.
2. Start tagine Heat a drizzle of oil in same pot on medium heat. Roughly chop capsicum and add to pot along with onion, garlic and ginger paste and cook for 1-2 minutes until softened. Add tagine spice mix and cook, stirring for about 1 minute, until fragrant. Finish
3. Cook tagine Cut cherry tomatoes in half and add to tagine along with chicken and 1½ cups water. Bring to a gentle simmer and cook for about 10 minutes, until chicken is cooked through.
4. Prep couscous In a medium heat-proof, bowl, combine 1 cup of boiling water, couscous and a pinch of salt. Stir, cover and leave to swell for 5 minutes, then fluff up grains with a fork. Add lemon zest and juice and a drizzle of olive oil. Season to taste.
5. Finish tagine When chicken is cooked, remove from pot and set aside. Add dates and spinach to sauce and continue to cook for 2-3 minutes until the sauce starts to thicken. While sauce simmers, shred or cut chicken into bite-sized pieces. Add chicken back into the sauce and season to taste.
6. To serve Place couscous onto plate, spoon over Moroccan chicken tagine and dollop with chermoula mayonnaise.