Chicken Tagine with Lemon Couscous

Method

1. Heat oil in a large tagine pan, deep frying pan or large pot on the stove over medium high heat. Add diced onion and sauté for around 5 minutes or until it has begun to soften. Add garlic, smoked paprika, Moroccan spice mix and dried mixed herbs and stir fry for a minute until fragrant.
2. Turn heat to high, add chicken and stir through. Once the chicken is seared, add carrots, celery, and silverbeet stalk. Mix to heat through.
3. Add cauliflower and chopped tomatoes. Fill the can with 1 cup water and gently swirl around to get any remaining sauce and pour into the pan or pot. Stir to combine and cover with a lid.
4. Bring to the boil and reduce the heat to medium and leave to simmer for 10-15 minutes or until the chicken and vegetables are cooked, stirring occasionally. Stir through the leafy tops of the silverbeet. Test taste and season with salt and pepper.
5. As the tagine is simmering, prepare the lemon couscous. Cook couscous according to packet instructions. Grate lemon rind over the couscous, add the lemon juice, and chopped apricots (if using) and gently toss to mix through. Test taste, and season if desired. Serve chicken tagine with lemon couscous.