Moroccan Chicken and Date Tagine

Recipe by Sackville
READY IN: 55mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the dates in half, discard the stone and then chop into six pieces.
  • Slice the chicken into short strips.
  • 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.
  • Turn down the heat and cook for about five minutes, before adding in the chicken.
  • Cook until the meat is lightly browned.
  • 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.
  • 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.
  • Cover and leave for 15 minutes, then use a fork to loosen the grains and mix in the butter.
  • Serve the chicken mixture over the couscous, garnished with some chopped coriander and a lemon wedge.
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