Moroccan Chicken And Date Tagine

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.

* Per serving · 4 servings · Values may vary.