Moroccan Chicken Tagine with Couscous

Steps

1. Prep veggies Bring a half-full kettle to the boil. Finely dice onion; dice capsicum and tomato 1cm. Combine lemon mayonnaise ingredients in a bowl.
2. Cook chicken Pat chicken dry and season with salt. Heat 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 place onto a plate. Reserve pan.
3. Cook tagine Heat a drizzle of oil in reserved pan on medium heat. Add onion and capsicum and cook for 2 minutes, until softened. Add tagine spices and cook for about 1 minute, stirring, until fragrant. Return chicken to pan along with water and tomato. 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 dates, silverbeet 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 topped with chicken tagine and a dollop of lemon mayonnaise.