Moroccan Chicken and Date Tagine

Ingredients

• 1 large red onion, thinly sliced
• 1 unwaxed lemon, zested
• 4 fresh dates or soft dried dates
• 2 large boneless skinless chicken breasts
• 3 tablespoons olive oil
• 50 g pine nuts
• salt and pepper
• 1 teaspoon harissa
• 350 ml chicken stock
• 200 g couscous
• 1 tablespoon butter
• 1 tablespoon chopped coriander

Directions

1. 1

   Cut the dates in half, discard the stone and then chop into six pieces.

2. 2

   Slice the chicken into short strips.

3. 3

   Heat two tablespoons of olive oil in a frying pan and stir in the onion.

4. 4

   Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.

5. 5

   Turn down the heat and cook for about five minutes, before adding in the chicken.

6. 6

   Cook until the meat is lightly browned.

7. 7

   Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates.

8. 8

   Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.

9. 9

   You should end up with a thick, rusty coloured sauce.

10. 10

    Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.

11. 11

    Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.

12. 12

    Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.