Moroccan Chicken and Date Tagine

Time

Prep 20 min · Cook 35 min · 55 min total

Difficulty

easy

1. 1

   Cut the dates in half, discard the stone and then chop into six pieces. Slice the chicken into short strips.

2. 2

   Heat two tablespoons of olive oil in a frying pan and stir in the onion. Cook until slippery and soft, then add in the pine kernels and lemon zest, salt and pepper.

3. 3

   Turn down the heat and cook for about five minutes, before adding in the chicken. Cook until the meat is lightly browned.

4. 4

   Squeeze the juice from half the lemon over the top, stir in the harissa, stock and dates. Simmer for 10-15 minutes, stirring occasionally, until the water is reduced by half.

   15 min
5. 5

   You should end up with a thick, rusty coloured sauce. Meanwhile, prepare the couscous by placing it in a bowl and adding 300ml boiling water, remaining olive oil and salt.

6. 6

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

   15 min
7. 7

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

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.