Moroccan Chicken And Date Tagine

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A taste of african cuisine...

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Steps

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

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Slice the chicken into short strips.

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

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

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

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Cook until the meat is lightly browned.

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

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

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

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

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

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

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Ingredients

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red onion, lemon, dates, boneless skinless chicken breasts, olive oil, pine nuts, salt and pepper, harissa, chicken stock, couscous, butter, coriander