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 and set aside. 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 a knob of butter and oil in a fry-pan on high heat. Cook chicken for about 4 minutes on each side, until browned. Remove chicken and place on a plate. Reserve pan.
4. Cook tagine. Heat oil in reserved pan on medium heat and cook onion, ginger and garlic, for 2 minutes. 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. Combine boiling water measure, couscous and 1/2 tsp salt in a heat-proof bowl. Stir, cover and leave for 5 minutes, then fluff up 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. Cook for 2 minutes, then slice chicken into bite-sized pieces and add back into the sauce. Season to taste with salt and pepper.
7. Serve. Couscous topped with tagine and lemon mayo.